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Ingredients
| margarine (oleo): 1 cup |
| granulated sugar: 2 cups |
| eggs: 3 |
| all-purpose flour (unsifted): 2 1/2 cups |
| unsweetened cocoa powder (sifted): 2 Tbl |
| ground cinnamon: 1 tsp |
| allspice: 1 tsp |
| baking soda: 1 tsp |
| zucchini squash (grated): 2 cups (grated) |
| vanilla extract: 1 tsp |
| milk chocolate chips: 1 cup |
| 2% milk: 1 cup |
| all-purpose flour (unsifted): 3 Tbl |
| vanilla extract: 1 tsp |
| granulated sugar: 1 1/2 cups |
| salted butter: 1 cup |
Zucchini Cupcakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- Cream margarine and sugar.
- Add eggs one at a time, beating , well after each.
- Sift together dry ingredients and gradually add to creamed mixture.
- Stir in zucchini and vanilla.
- Fold in chips.
- Fill paper baking cups in muffin pans half full.
- Bake in 350 degrees oven 20 minutes.
- Cool and frost.
- Frosting:.
- Cook milk, flour and vanilla until thick.
- Cool thoroughly.
- Cream sugar and butter.
- Add cooked mixture, a tablespoon at a time, to creamed mixture.
- Beat -- the more you beat this mixture the better it is.