Chocolate Chip Zucchini Cupcakes Recipe

Name: Chocolate Chip Zucchini Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1 Tbsp. cinnamon; 2 tsp. baking soda; 1 tsp. salt; 1/4 tsp. baking powder; 3 large eggs; 2 c. sugar; 1 c. vegetable oil; 1 Tbsp. vanilla; 2 c. loosely packed coarsely grated zucchini; 1 c. chocolate chips

Servings: persons

2 c. flour
1 Tbsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
3 large eggs
2 c. sugar
1 c. vegetable oil
1 Tbsp. vanilla
2 c. loosely packed coarsely grated zucchini
1 c. chocolate chips

1
Into bowl sift together flour, cinnamon, brown sugar, salt, baking soda and baking powder.
2
In a large bowl with mixer beat eggs until frothy.
3
Beat in sugar, oil and vanilla.
4
Beat until thick and pale.
5
Stir in zucchini and flour mixture until batter is combined well.
6
Fold in walnuts and chips.
7
Spoon into 1/3 cup muffin tins lined with paper baking cups, filling cups 1/2 way. Bake cupcakes in a preheated 350u00b0 oven for 15 to 20 minutes or until tester comes out clean.
8
Let cool in tins 5 minutes.
9
Turn out onto racks and cool completely.

1907

kcal

Calories

Fat

255

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. flour, 1 Tbsp. cinnamon, 2 tsp. baking soda, 1 tsp. salt, and more.

Yes, Chocolate Chip Zucchini Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip Zucchini Cupcakes

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