My kids and I love to make this treat after we have brought in the day’s harvest from the garden.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 tablespoons instant hot chocolate mix
- ½ cup butter
- ½ cup olive oil
- 1 ¾ cups white sugar
- 2 eggs
- ½ cup sour milk
- 1 teaspoon vanilla extract
- 2 ½ cups grated zucchini
- 1 cup chocolate chips
Directions
Step 1
Preheat 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.
Step 2
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.
Step 3
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!
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 291 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat6g | 30% |
Cholesterol35mg | 12% |
Sodium198mg | 9% |
Total Carbohydrate39g | 14% |
Dietary Fiber1g | 4% |
Total Sugars26g | |
Protein3g | |
Vitamin C3mg | 15% |
Calcium24mg | 2% |
Iron1mg | 7% |
Potassium127mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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