Chocolate Chip and Zucchini Cupcakes

    Chocolate Chip and Zucchini Cupcakes

    Recipe Picture:Chocolate Chip and Zucchini Cupcakes
    1

    Chocolate Chip and Zucchini Cupcakes

    (23)
    1hour


    24 people made this

    Zucchini, chocolate chips and hot chocolate powder flavour these little cupcakes along with cinnamon and nutmeg. This recipe makes 18 little cakes.

    Ingredients
    Serves: 18 

    • 2 cups (250g) plain flour
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 4 tablespoons instant hot chocolate mix
    • 125g butter
    • 1/2 cup (125ml) olive oil
    • 1 3/4 cups (400g) white sugar
    • 2 eggs
    • 1/2 cup milk
    • 1 teaspoon vanilla essence
    • 2 1/2 cups grated zucchini
    • 1 cup (170g) chocolate chips

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat oven to 170 degrees C. Grease and flour 18 muffin cups or use patty cups. Mix together the flour, bicarb soda, salt, cinnamon, nutmeg and hot chocolate mix. Set aside.
    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 milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan.
    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. They are really gooey fresh from the oven!
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    Reviews and Ratings
    Global Ratings:
    (23)

    Reviews in English (20)

    by
    20

    Awesome CHOCOLATELY taste! I substituted canola oil for the olive oil (? just made sense) and I used 1 packet of hot cocoa mix (yields about 3 Tblsp.) + 1 Tblsp. cocoa powder. I will make these again and again - Thanks!  -  06 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    16

    Very good cupcake, excelent taste and moisture. I used sour cream instead of sour milk and it worked perfectly.  -  15 Mar 2011  (Review from Allrecipes USA and Canada)

    by
    12

    Delicious and super moist! I substituted 1/2 cup of applesauce for the olive oil and added 3 Tbsp of ground flax seeds for fiber. Will definately make these again.  -  15 Jul 2010  (Review from Allrecipes USA and Canada)

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