Zucchini Cupcakes with Chocolate Chips

4.0
(1)

These zucchini cupcakes are amazing! You will love them. Every time I make these, they turn out so good.

2
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

Original recipe (1X) yields 12 servings

  • ½ cup vegetable oil

  • 1 egg

  • ¼ cup milk

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • 1 ½ cups all-purpose flour

  • ¾ cup white sugar

  • ½ cup mini chocolate chips

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • 1 cup shredded zucchini

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with paper liners.

  2. Whisk vegetable oil, egg, milk, lemon juice, and vanilla extract together in a bowl.

  3. Combine flour, sugar, chocolate chips, baking soda, cinnamon, and salt in a separate bowl. Pour in oil mixture and fold gently to combine. Stir in zucchini. Spoon batter into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Nutrition Facts (per serving)

233 Calories
12g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 233
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 14%
Cholesterol 16mg 5%
Sodium 212mg 9%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Total Sugars 17g
Protein 3g 5%
Vitamin C 2mg 3%
Calcium 17mg 1%
Iron 1mg 6%
Potassium 87mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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