Zucchini Chip Cupcakes

Name: Zucchini Chip Cupcakes
Ingredients: 1/2 cup butter, softened; 1/2 cup canola oil; 1 3/4 cups sugar; 2 eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1/4 cup baking cocoa; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 2 cups shredded zucchini; 1/4 cup miniature semisweet chocolate chips; 1/2 cup chopped pecans

14 ingredients

2 steps

Ingredients

1/2 cup butter, softened
1/2 cup canola oil
1 3/4 cups sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/2 cup chopped pecans

Directions

1

In a large bowl, cream the butter, oil and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, cocoa, baking soda, salt and cinnamon; gradually add to creamed mixture. Fold in zucchini and chocolate chips.
2

Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.