Chocolate: Zucchini Chocolate Chip Cupcakes

2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg4 tablespoons instant hot chocolate mix1/2 cup butter1/2 cup olive oil1 3/4 cups white sugar2 eggs1/2 cup sour milk1 teaspoon vanilla extract2 1/2 cups grated zucchini1 cup chocolate chipsPreheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or use paper liners. Mix together the flour, baking soda, salt, cinnamon, nutmeg and hot chocolate mix. Set aside. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until the top of the cupcakes springs back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes before removing from baking cups. They are really gooey fresh from the oven! Amount Per Serving  Calories: 283 | Total Fat: 14.7g | Cholesterol: 37mg Powered by ESHA Nutrient Database

Zucchini Chocolate Chip Cupcakes

Servings Per Recipe: 18

Amount Per Serving

Calories: 283

Total Fat: 14.7gCholesterol: 37mgSodium: 189mgTotal Carbs: 37g    Dietary Fiber: 1.2gProtein: 3g VIEW DETAILED NUTRITION
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