Best 3 Zucchini Chip Cupcakes Recipes
Zucchini chip cupcakes are a delicious and moist twist on classic vanilla cupcakes. They are perfect for summer gatherings and potlucks, as zucchini is a readily available and inexpensive ingredient. Not only are these cupcakes packed with flavor, but they are also a healthier alternative to traditional cupcakes, as zucchini is a good source of vitamins A and C, as well as fiber and potassium. With their unique flavor and texture, zucchini chip cupcakes are sure to be a hit with everyone who tries them.
Here are our top 3 tried and tested recipes!
ZUCCHINI CHIP CUPCAKES
"My three girls love these moist, nut-topped cupcakes even without frosting," remarks Debra Forshee from Stockton, Kansas. "They're a great way to use up zucchini, and they freeze well for a quick snack."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 14
Steps:
- 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. , 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.
Nutrition Facts : Calories 208 calories, Fat 11g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI CHOCOLATE CHIP CUPCAKES
My kids and I love to make this treat after we have brought in the day's harvest from the garden.
Provided by VERONICA LYNN
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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!
Nutrition Facts : Calories 290.5 calories, Carbohydrate 38.5 g, Cholesterol 34.5 mg, Fat 14.8 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 6 g, Sodium 197.9 mg, Sugar 26.4 g
ZUCCHINI CHIP CUPCAKES
This is a great tasting recipe to use up zucchini and they freeze well. The recipe is from Taste of Home - the only change I made was to add more nuts
Provided by Ceezie
Categories Dessert
Time 35m
Yield 24 muffins
Number Of Ingredients 14
Steps:
- 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.
- 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.
Tips:
- Choose the right zucchini. Look for small to medium zucchinis that are firm and have a deep green color. Avoid zucchinis that are large, have blemishes, or are yellowing.
- Grate the zucchini finely. This will help the zucchini to blend into the batter more easily and will prevent it from becoming too watery.
- Don't overmix the batter. Overmixing the batter can make the cupcakes tough. Mix just until the ingredients are combined.
- Bake the cupcakes at the right temperature. The cupcakes should be baked at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
- Be creative with your frosting. You can use a variety of frostings to top these cupcakes, such as cream cheese frosting, chocolate ganache, or lemon buttercream.
Conclusion:
Zucchini chip cupcakes are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are a great way to use up leftover zucchini, and they are also a healthy alternative to traditional cupcakes. With their moist texture, sweet flavor, and crunchy zucchini chips, these cupcakes are sure to be a hit at your next party or gathering.
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