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Taste of Home - Cupcake of the Week

Dear $$firstname$$,
Greetings from the "Cupcake Crew" at Taste of Home! We hope you like this week's cupcake recipe.

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Zucchini Chip Cupcakes
SERVINGS 24
CATEGORY Dessert
METHOD Baked
PREP 15 min.
COOK 20 min.
TOTAL 35 min.
   
Tips & Ideas:
Bring eggs you plan to bake with to room temperature by letting them sit out for 20-30 minutes before using. My baked goods rise higher when I do this. —Lois S., LeClaire, Iowa
Zucchini Chip Cupcakes

These moist, nut-topped cupcakes don't even need frosting and they're a great way to use up zucchini. —Debra Forshee, Stockton, Kansas

INGREDIENTS:

1/2 cup butter, softened
1/2 cup vegetable oil
1-3/4 cups sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped pecans

DIRECTIONS:

In a large mixing 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 inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 2 dozen.

Editor’s Note: To print the recipe, click on the recipe name or photo. Then select the size you want (Print this: 3x5, 4x6 or full page) within the Taste of Home Recipe Finder.

 

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