• 18servings
  • 30minutes
  • 283calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B9, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 teaspoon baking soda

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon ground cinnamon

  5. 1/2 teaspoon ground nutmeg

  6. 4 tablespoons instant hot chocolate mix

  7. 1/2 cup butter

  8. 1/2 cup olive oil

  9. 1 3/4 cups white sugar

  10. 2 eggs

  11. 1/2 cup sour milk

  12. 1 teaspoon vanilla extract

  13. 2 1/2 cups grated zucchini

  14. 1 cup chocolate chips

Instructions Jump to Ingredients ↑

  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.

  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.

  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!


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