Zucchini Chocolate Chip Cupcakes
Description
This zucchini chocolate chip cupcake recipe is a wonderful way to use the summer's zucchini harvest. This recipe makes 18 moist, chocolatey cupcakes.
Ingredients
•
2 cups all-purpose flour
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4 tablespoons instant hot chocolate mix
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1 3/4 cups white sugar
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1/2 cup butter
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1/2 cup olive oil
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2 eggs
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1/2 cup sour milk
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1 teaspoon vanilla extract
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2 1/2 cups grated zucchini
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1 cup chocolate chips
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or line with paper liners.
2
Combine flour, hot chocolate mix, baking soda, salt, cinnamon, and nutmeg in a bowl. Set aside.
3
Beat sugar, butter, and olive oil together in a large bowl until light and fluffy. Beat in eggs, one at a time; stir in sour milk and vanilla extract. Beat in flour mixture just until incorporated; stir in zucchini and chocolate chips. Pour batter into the prepared cups.
4
Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in tins on a wire rack for at least 10 minutes before removing from cups.