Zucchini Chocolate Chip Cupcakes Recipe

Ingredients
<br>- 2 cups all-purpose flour
<br>- 1 teaspoon baking soda
<br>- ½ teaspoon salt
<br>- ½ teaspoon ground cinnamon
<br>- ½ teaspoon ground nutmeg
<br>- 4 tablespoons instant hot chocolate mix
<br>- ½ cup butter
<br>- ½ cup olive oil
<br>- 1 ¾ cups white sugar
<br>- 2  eggs
<br>- ½ cup sour milk
<br>- 1 teaspoon vanilla extract
<br>- 2 ½ cups grated zucchini
<br>- 1 cup chocolate chips
<br><p></p>Directions
<br>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.
<br>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.
<br>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!
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 tablespoons instant hot chocolate mix
- ½ cup butter
- ½ cup olive oil
- 1 ¾ cups white sugar
- 2 eggs
- ½ cup sour milk
- 1 teaspoon vanilla extract
- 2 ½ cups grated zucchini
- 1 cup chocolate chips

Directions
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!

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