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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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My three girls love these moist, nut-topped cupcakes even without frosting, remarks Debra Forshee from Stockton, Kansas. They're a great way to use up zucchini, and they freeze well for a quick snack. Ingredients:
1/2 cup butter, softened |
1/2 cup canola oil |
1-3/4 cups sugar |
2 eggs |
1/2 cup milk |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached 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:
1. In a large 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.
2. Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 2 dozen.
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