Cake Central › Recipes › Zucchini Chocolate Chip Cupcakes

Zucchini Chocolate Chip Cupcakes

My kids and I love to make this treat after we have brought in the day's harvest from the garden.

Zucchini Chocolate Chip Cupcakes

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

Instructions

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!

Comments

There are no comments yet
Cake Central › Recipes › Zucchini Chocolate Chip Cupcakes