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Zucchini Chocolate Chip Cupcakes
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious and bountiful zucchini cupcakes for summer bounty! Yield: 18 cupcakes.
Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 4 tablespoons instant hot chocolate mix
  • 0.5 cup butter
  • 0.5 cup olive oil
  • 1.75 cups white sugar
  • 2 eggs
  • 0.5 cup sour milk
  • 1 teaspoon vanilla extract
  • 2.5 cups grated zucchini
  • 1 cup chocolate chips
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C). Prepare 18 muffin cups by greasing and flouring them or using paper liners. Combine flour, baking soda, salt, cinnamon, nutmeg, and hot chocolate mix in a bowl. Set aside.
  • Cream butter, olive oil, and sugar in a large bowl until fluffy. Add eggs one at a time, then mix in sour milk and vanilla. Gently beat in flour mixture until combined. Fold in zucchini and chocolate chips. Transfer batter to prepared pan.
  • Place the cupcakes in the preheated oven and bake for 25-30 minutes until the tops spring back when lightly pressed. Allow them to cool in the pans on a wire rack for at least 10 minutes before removing from the baking cups. Enjoy the gooey goodness while they're fresh out of the oven!

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