Ingredients for Zucchini Chocolate Chip Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsweetened hot chocolate mix
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup olive oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup sour milk
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1 1/2 cups chocolate chips
- 18 paper liners
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How to Make Zucchini Chocolate Chip Cupcakes
- Preheat oven to 325°F (160°C). Line a muffin tin with 18 paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ½ cup unsweetened hot chocolate mix. Set aside.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter, ¼ cup olive oil, and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 cup sour milk and 1 teaspoon vanilla extract.
- Gradually beat in the dry ingredients (from step 2), mixing until just combined.
- Gently fold in 2 cups grated zucchini and 1 ½ cups chocolate chips.
- Fill the prepared muffin cups about ¾ full.
- Bake for 25-30 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
9 g
Sugar
117g
Fat
31g
Carbs
14g
