Ingredients
-
1/2
-
1/2
-
1 3/4
-
2
-
1/2
-
1
-
2 1/2
-
1/4
-
1
-
1/2
-
1/2
-
2
-
1/4
-
1/2
-
Directions
Zucchini Chip Cupcakes, This is a great tasting recipe to use up zucchini and they freeze well The recipe is from Taste of Home – the only change I made was to add more nuts, Made this for the DS to take to music recreation group and it was an outstanding success I got 26 cupcakes from the mix and didn’t quite have enough pecans to cover all so used up the last of some slivered almonds that I had and some candy coated chocolates on a couple Thank you Ceezie, made May Farm Cooking
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Steps
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1
Done
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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
Done
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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. |
