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."

Ingredients

1 h {{adjustedServings}} servings 291 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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!
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Reviews

19
  1. 22 Ratings

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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.