Zucchini Chocolate Chip Cupcakes

A wonderful way to use the summer's zucchini harvest! This recipe makes 18 cupcakes.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 291 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 4 tablespoons instant hot chocolate mix
• 0.5 cup butter
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 1.75 cups white sugar
• 0.5 cup olive oil
• 2.5 cups grated zucchini
• 0.5 cup sour milk

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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!