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Zucchini Chip Cupcakes

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.'"

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 224 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 24 servings
 

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

Directions

  1. 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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2007 by LANNSCOTT 
I actually would have given this 3-1/2 stars. It was a different way to use up zucchini,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by JENRUTH 
My whole family loved these just the way they are. Delicious. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2009 by OHCRIPE 
I left out the nuts due to allergies but otherwise followed the recipe exactly. Delicious! My... MORE

 
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