Name: Zucchini Chocolate Chip Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 18
Ingredients: All-purpose flour - 2 cups; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground nutmeg - ½ teaspoon; Instant hot chocolate mix - 4 tablespoons; Butter - ½ cup; Olive oil - ½ cup; White sugar - 1 ¾ cups; Eggs - 2; Sour milk - ½ cup; Vanilla extract - 1 teaspoon; Grated zucchini - 2 ½ cups; Chocolate chips - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Chocolate Chip Cupcakes

1. All-purpose flour - 2 cups

2. Baking soda - 1 teaspoon

3. Salt - ½ teaspoon

4. Ground cinnamon - ½ teaspoon

5. Ground nutmeg - ½ teaspoon

6. Instant hot chocolate mix - 4 tablespoons

7. Butter - ½ cup

8. Olive oil - ½ cup

9. White sugar - 1 ¾ cups

10. Eggs - 2

11. Sour milk - ½ cup

12. Vanilla extract - 1 teaspoon

13. Grated zucchini - 2 ½ cups

14. Chocolate chips - 1 cup

How to cook deliciously - Zucchini Chocolate Chip Cupcakes

1. Stage

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.

2. Stage

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.

3. Stage

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!