ZUCCHINI CHIP CUPCAKES

Zucchini Chip Cupcakes image

This is a great tasting recipe to use up zucchini and they freeze well. The recipe is from Taste of Home - the only change I made was to add more nuts

Provided by Ceezie

Categories Dessert

Time 35m

Yield 24 muffins

Number Of Ingredients 14

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Ingredients

1/2 cup butter, softened
1/2 cup canola 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
1/2 cup chopped pecans

Steps:

In a large bowl, cream the butter, oil and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, cocoa, baking soda, salt and cinnamon; gradually add to creamed mixture. Fold in zucchini and chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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