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Ingredients
| salted butter: 1/2 cup (or margarine//softened) |
| vegetable oil: 1/2 cup |
| granulated sugar: 1 3/4 cups |
| eggs: 2 |
| 2% milk: 1/2 cup |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| unsweetened cocoa powder (sifted): 1/4 cup |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| zucchini squash (grated): 2 cups (shredded) |
| m&m's semisweet chocolate mini baking bits: 1/4 cup |
| pecans (chopped): 1/4 cup |
Zucchini Chip Cupcakes
Credit: AllRecipes
User rating:
"'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.'"
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Prep Time
15 min -
Cook Time
20 min -
Servings
24 serving(s)
Tags
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.