Zucchini Chocolate Chip Cupcakes

This zucchini chocolate chip cupcake recipe is a wonderful way to use the summer's zucchini harvest. This recipe makes 18 moist, chocolatey cupcakes.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 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 the oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or line with paper liners.

Step 2

Combine flour, hot chocolate mix, baking soda, salt, cinnamon, and nutmeg in a bowl. Set aside.

Step 3

Beat sugar, butter, and olive oil together in a large bowl until light and fluffy. Beat in eggs, one at a time; stir in sour milk and vanilla extract. Beat in flour mixture just until incorporated; stir in zucchini and chocolate chips. Pour batter into the prepared cups.

Step 4

Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in tins on a wire rack for at least 10 minutes before removing from cups.