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Zucchini Chip Cupcakes
SUBMITTED BY:
Debra Forshee
"'My three girls love these moist, nut-topped cupcakes even without frosting,' remarks Debra Forshee from Stockton, Kansas. 'They're a great way to use up zucchini, and they freeze well for a quick snack.'"
RECIPE RATING:
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PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1/2 cup butter or margarine, softened
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped pecans
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DIRECTIONS
In a mixing bowl, cream butter, oil and sugar. Add eggs, milk and vanilla; mix well. Combine flour, cocoa, baking soda, salt and cinnamon; add to the creamed mixture. Fold in zucchini and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375 degrees F for 20-25 minutes or until top springs back when lightly touched.
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REVIEWS
Reviewed on Jul. 8, 2007 by LANNSCOTT
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LANNSCOTT
Jul. 8, 2007
I actually would have given this 3-1/2 stars. It was a different way to use up zucchini, which was good. However, it seemed to be lacking the wow factor.
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I actually would have given this 3-1/2 stars. It was a different way to use up zucchini,...
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