Best 3 Zucchini Chip Cupcakes Recipes
Indulge in a culinary adventure with our delectable Zucchini Chip Cupcakes, a symphony of flavors that will tantalize your taste buds. These cupcakes are not just any ordinary treat; they're a delightful fusion of moist zucchini cake, studded with crunchy zucchini chips, and topped with a creamy, luscious cream cheese frosting. Each bite is a delightful dance of textures and flavors.
Our collection of zucchini cupcake recipes offers a variety of options to suit every palate. From classic zucchini cupcakes with a hint of cinnamon and nutmeg to decadent chocolate zucchini cupcakes with a rich, fudgy center, and even gluten-free zucchini cupcakes for those with dietary restrictions, we've got you covered.
Whether you're a seasoned baker or a novice in the kitchen, our recipes are easy to follow and guarantee a delightful outcome. With step-by-step instructions and detailed ingredient lists, you'll be able to whip up these zucchini chip cupcakes in no time.
So, gather your ingredients, preheat your oven, and let's embark on a baking journey that will leave you craving more. Happy baking!
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:
- Use fresh zucchini. Fresh zucchini will have a higher water content, which will make the cupcakes more moist.
- Grate the zucchini finely. This will help it to distribute evenly throughout the batter.
- Do not overmix the batter. Overmixing can make the cupcakes tough.
- Bake the cupcakes at a high temperature. This will help them to rise and brown properly.
- Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
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 a few simple tips, you can make zucchini chip cupcakes that are moist, fluffy, and full of flavor.
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