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.
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Tanni Khatun
[email protected]These cupcakes are a hit with my family and friends. They're always asking me to make them.
Tay McDaniel
[email protected]These cupcakes are a great way to use up extra zucchini. They're also a healthier alternative to traditional cupcakes, since they're made with whole wheat flour and zucchini.
Miya Mojalefa
[email protected]I'm not a big fan of zucchini, but these cupcakes were surprisingly good. The zucchini flavor was very subtle and the cupcakes were moist and delicious.
frank oti
[email protected]These cupcakes are amazing! I love the moist texture and the zucchini chips add a nice crunch. I will definitely be making these again.
Abu Sufian Ahmed
[email protected]I followed the recipe exactly, but my cupcakes didn't turn out as well as I hoped. They were a bit dry and crumbly.
zynah Flavour
[email protected]These cupcakes are a bit too sweet for my taste, but they're still good. I think I'll try reducing the amount of sugar next time.
Ronald Bamwine
[email protected]I'm always looking for new and creative ways to use zucchini. These cupcakes are a great way to do that. They're a delicious and unique treat.
Sara London
[email protected]These cupcakes are so easy to make and they always turn out perfect. They're my go-to recipe for a quick and easy dessert.
Aserah Lavow
[email protected]I love the combination of zucchini and chocolate in these cupcakes. It's a unique and delicious flavor.
Hollie Reed
[email protected]These cupcakes are a great way to use up extra zucchini. They're also a healthier alternative to traditional cupcakes.
Zariq Awan
[email protected]I made these cupcakes for a bake sale and they were a huge hit! Everyone loved them.
KingOmiad123
[email protected]These cupcakes are perfect for a summer party. They're light and refreshing, and the zucchini chips add a nice touch.
Natalie O
[email protected]I'm not a big fan of zucchini, but I thought I'd give these cupcakes a try. I was surprised to find that I actually liked them! The zucchini flavor was very subtle.
Barry Britland
[email protected]I followed the recipe exactly, but my cupcakes didn't turn out as well as I hoped. They were a bit dry.
Mohammed Kashif
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
Mirza Soyab
[email protected]I was skeptical about these cupcakes at first, but I was pleasantly surprised. They were really good! The zucchini chips added a nice texture and flavor.
Mustafa Hussain
[email protected]These cupcakes are so easy to make and they're always a crowd-pleaser. I love that I can use up my extra zucchini in them.
X DEESE
[email protected]I made these cupcakes for my kids and they loved them! They said they were the best cupcakes they've ever had.
Cindy Cannon
[email protected]These zucchini chip cupcakes were a hit at my party! They were so moist and flavorful, and the zucchini chips added a nice crunch. I will definitely be making these again.