Chocolate Chip Zucchini Cupcakes
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
58
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 tsp
Cinnamon1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt1 cup
Vegetable Oil1 large
Egg1 tsp
Pure Vanilla ExtractDirections:
1
Preheat oven to 350°F with rack in middle
2
Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt
3
Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes
4
At low speed, mix in flour mixture until just incorporated
5
Stir in zucchini and chocolate chips
6
Divide among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes
7
Cool in pan 5 minutes, then turn out to cool completely
8
Preheat oven to 350°F with rack in middle
9
Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt
10
Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes
11
At low speed, mix in flour mixture until just incorporated
12
Stir in zucchini and chocolate chips
13
Divide among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes
14
Cool in pan 5 minutes, then turn out to cool completely