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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #cupcakes #desserts #vegetables #easy #fall #summer #cakes #seasonal #squash #brunch #3-steps-or-less
You'll also love
Raju Jung Xettri
[email protected]I would definitely recommend these cupcakes to others. They are a great way to use up extra zucchini.
Samit Ahmad
[email protected]Overall, I thought these cupcakes were pretty good. They were moist and flavorful.
Giovana Maria Gallo de Campos (Jô)
[email protected]These cupcakes were a bit bland. I think I would add more spices next time.
Likhon GaMeR
[email protected]These cupcakes were a bit too dense for my taste.
Dff Fgh
[email protected]I love the unique flavor of these cupcakes. The zucchini chips add a nice crunch and sweetness.
olaniyan jumoke
[email protected]These cupcakes were so easy to make and they turned out perfectly! I will definitely be making them again.
Madladdie
[email protected]I thought the zucchini chips were a bit overpowering in these cupcakes.
2H Gamer
[email protected]These cupcakes were a bit too dry for my taste.
G Gfdd
[email protected]I made these cupcakes gluten-free by using almond flour and they turned out great! Everyone loved them.
Tina Downes
[email protected]These cupcakes were delicious! I especially loved the cream cheese frosting.
rana zahoor
[email protected]Overall, I thought these cupcakes were just okay. They weren't as moist as I would have liked.
Riaz Ahamed
[email protected]I found the recipe a bit confusing to follow. The cupcakes also didn't rise very much.
Md Ayub Ali
[email protected]These cupcakes were a bit too sweet for my taste, but my kids loved them.
Dana Alexandra Miller Lara
[email protected]I love zucchini bread, so I was excited to try these cupcakes. They did not disappoint! The zucchini chips added a fun twist to the classic recipe.
MBelle
[email protected]These cupcakes were easy to make and turned out great! I used a mini muffin tin and they were perfect for a quick snack.
Bruce Stuart
[email protected]I made these cupcakes for my family and they were a big hit! The zucchini chips added a nice crunch and sweetness to the cupcakes.
Joel Shelhorse
[email protected]These zucchini chip cupcakes were a hit at my party! Everyone loved the unique flavor and moist texture. I will definitely be making these again.