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Zucchini Chocolate Chip Cupcakes

SUBMITTED BY: VERONICA LYNN

"My kids and I love to make this treat after we have brought in the day's harvest from the garden."
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 18 cupcakes
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 tablespoons instant hot chocolate mix
  • 1/2 cup butter
  • 1/2 cup olive oil
  • 1 3/4 cups white sugar
  • 2 eggs
  • 1/2 cup sour milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups grated zucchini
  • 1 cup chocolate chips

DIRECTIONS

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or use paper liners. Mix together the flour, baking soda, salt, cinnamon, nutmeg and hot chocolate mix. Set aside.
  2. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until the top of the cupcakes springs back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes before removing from baking cups. They are really gooey fresh from the oven!
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2004 by SASK01
great recipe! very easy to make, very moist...highly recommended! my 2 yr. old loves them

2 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2003 by YOUNGCHEF55
i tried this recipe my sis and me did not really like it but my mom and dad did

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2007 by robinbird
Awesome CHOCOLATELY taste! I substituted canola oil for the olive oil (? just made sense) and I used 1 packet of hot cocoa mix (yields about 3 Tblsp.) + 1 Tblsp. cocoa powder. I will make these again and again - Thanks!

1 user found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 18

Amount Per Serving

Calories: 306

  • Total Fat: 15g
  • Cholesterol: 38mg
  • Sodium: 234mg
  • Total Carbs: 41.9g
  •     Dietary Fiber: 1.3g
  • Protein: 3.7g

VIEW DETAILED NUTRITION

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