ZUCCHINI CHOCOLATE CHIP CUPCAKES
If you have or know anyone with a backyard garden, you know sometimes the zucchini crop is overwhelming! Here's a tasty way to serve zucchini to your family. Very moist and tasty.
Provided by Annacia
Categories Dessert
Time 45m
Yield 18 cupcakes
Number Of Ingredients 14
Steps:
- 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 when fresh from the oven.
Nutrition Facts : Calories 309.8, Fat 15.1, SaturatedFat 6.2, Cholesterol 34.9, Sodium 224.7, Carbohydrate 42.2, Fiber 1.4, Sugar 29.4, Protein 3.4
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