Zutaten für Zucchini Chip Cupcakes
- 1 cup (2 sticks) unsalted butter
- Canola Oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup milk
- Vanilla Extract
- All Purpose Flour
- Baking Cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- Ground Cinnamon
- 2 cups grated zucchini
- Miniature Semisweet Chocolate Chips
- Chopped pecans (amount to taste)
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Zubereitung von Zucchini Chip Cupcakes
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1/2 cup vegetable oil, and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, 1 cup milk, and 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon salt, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups grated zucchini and 2 cups chocolate chips.
- Fill each muffin cup about two-thirds full.
- Sprinkle generously with chopped pecans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
63g
Fat
17g
Carbs
9g
