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zucchini chip cupcakes

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Zucchini Chip Cupcakes

Tender cupcakes combining shredded zucchini and chocolate chips—moist, lightly sweet, and a great way to use summer produce.

Ingredients:

  • 1/2 cup butter or margarine, softened
  • 1/2 cup vegetable oil
  • 1 3/4 cups sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour 1/4 cup baking cocoa
  • 1 teaspoon baking soda 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon 2 cups shredded zucchini
  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup chopped pecans

Directions:

  1. 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.

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