Zucchini Chocolate Chip Cupcakes

Zucchini Chocolate Chip Cupcakes

19
VERONICA LYNN 0

"My kids and I love to make this treat after we have brought in the day's harvest from the garden."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 291 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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!

Reviews

19
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 thes...

Most helpful critical review

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.

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 thes...

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...

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.

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 an...

great recipe! very easy to make, very moist...highly recommended! my 2 yr. old loves them

I perfected this recipe and highly recommend you try it with my variations! REMOVE: the sour milk, hot choc. mix, and 3/4 cups sugar. ADD: 1/2 cup sour cream, 1/2 cup applesauce, 1T cocoa powder...

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!!!