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

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!