Recipe by VERONICA LYNN
"My kids and I love to make this treat after we have brought in the day's harvest from the garden."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
instant hot chocolate mix
1 3/4 cups
2 1/2 cups
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!
I was not impressed with this recipe at all. We had high hopes, but no one cared much for them and they ended up in the trash.
Very good cupcake, excelent taste and moisture. I used sour cream instead of sour milk and it worked perfectly.
Delicious and super moist! I substituted 1/2 cup of applesauce for the olive oil and added 3 Tbsp of ground flax seeds for fiber. Will definately make these again.
Excellent! Moist and chocolatey! Only used 1/2 cup of chocolate chips and cocoa powder instead of hot chocolate mix (which is mostly sugar). Replaced eggs (because of allergy in family) with 1/2 banana mashed, 1/4 cup sour milk and 1 1/2 tsp powdered egg replacement. Made enough for 24 cupcakes and cooked a little longer (35mins). Also I would use paper liners next time. I greased and found the tops would tend to come off when removing from the pan. Fantastic recipe!
Made a dozen of these for my husband and 7 are already eaten. Wanted to make pumpkin chocolate chip but no pumpkin around so used the zucchini. Substituted 1/2 wheat flour and 1/2 bisquick and also 1/2 splenda and 1/2 sugar. While not quite as sweet but sweet enough, was much healthier. Also used 1/2 butter and 1/2 buttery spread with same amt of olive oil and came out fine. Think that using brown sugar might enhance the taste. Will try next time. Also used walnuts instead of all the zucchini ( only use about a cup) and will likely fare well with the nut lovers. Alot of vit e in walnuts----good for you!!!!!
great recipe! very easy to make, very moist...highly recommended! my 2 yr. old loves them
These cupcakes were so good! I did use 1/2 white and 1/2 wheat flour and cut the sugar back to 1 1/4 cups. I used mini chocolate chips because it's what I had. They turned out great!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Chocolate Chip Cupcakes
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 133
New for spring! Good-for-you food you’ll love to eat.
Go mild or go wild with Cinco de Mayo Recipes!
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make the best cupcake ever!
Discover what the smoky taste of bacon can do for dark chocolate.
This moist chocolate cake makes great use of your extra zucchini.