Zucchini Chocolate Chip Cupcakes17 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr
“My kids and I love to make this treat after we have brought in the day's harvest from the garden.” - by VERONICA LYNN
Original recipe yields 18 cupcakes
- 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.
- 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.
- 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!
Amount Per Serving (18 total)
- 291 cal
- 14.8 g
- 38.5 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"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 these agai..." See moren and again - Thanks!"
"Very good cupcake, excelent taste and moisture. I used sour cream instead of sour milk and it worked perfectly...." See more"
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