How to Make Zucchini Chip Cupcakes - A Step-by-Step Guide

Looking for a creative way to sneak some extra veggies into your diet? Look no further than these delicious zucchini chip cupcakes! This recipe takes a classic sweet treat and adds a nutritious twist, making it perfect for those looking to indulge in a guilt-free dessert. With the perfect combination of moist, flavorful cake and a surprise zucchini chip crunch, these cupcakes are sure to be a hit with both kids and adults alike.

Not only are these zucchini chip cupcakes a tasty way to...

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Ingredients

  • ½ cup butter or margarine, softened
  • ½ cup vegetable oil
  • 1 ¾ cups sugar
  • 2 eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ¼ cup baking cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 cups shredded zucchini
  • ¼ cup miniature semisweet chocolate chips
  • ¼ cup chopped pecans

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 24
  • Yield: 24 servings

  • 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.