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These zucchini cupcakes are amazing! You will love them. Every time I make these, they turn out so good.
Ingredients
- ½ cup vegetable oil
- 1 egg
- ¼ cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ cup mini chocolate chips
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup shredded zucchini
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with paper liners.
Step 2
Whisk vegetable oil, egg, milk, lemon juice, and vanilla extract together in a bowl.
Step 3
Combine flour, sugar, chocolate chips, baking soda, cinnamon, and salt in a separate bowl. Pour in oil mixture and fold gently to combine. Stir in zucchini. Spoon batter into the prepared pan.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 233 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat3g | 14% |
| Cholesterol16mg | 5% |
| Sodium212mg | 9% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber1g | 4% |
| Total Sugars17g | |
| Protein3g | |
| Vitamin C2mg | 12% |
| Calcium17mg | 1% |
| Iron1mg | 6% |
| Potassium87mg | 2% |
*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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