Zucchini Chip Cupcakes – moist and delicious!
Zucchini Chip Cupcakes
Ingredients
1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar
2 eggs
1/2 cup milk
1 tsp vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 cups shredded zucchini
1/4 cup miniature semi-sweet chocolate chips
1/4 cup chopped pecans
Directions
-Preheat oven at 375°.
-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 paper-lined muffin cups two-thirds full. Top with pecans.
-Bake for 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks.