Monday, December 8, 2008

Chocolate Zucchini Cupcakes

1½ cups brown sugar
¼ cup melted butter
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla
½ cup buttermilk
2 cups grated zucchini
1 cup chocolate chips
2 cups unbleached flour
1 cup cocoa, sifted
½ teaspoon salt
2 teaspoon baking soda
1 teaspoon allspice
1½ teaspoon cinnamon

Pre-heat oven to 350 degrees F.

Lightly grease large muffin pans and line with muffin cups.

In a medium bowl mix together the sugar, butter and oil.

Beat in eggs, one at a time until well Incorporated.

Stir in vanilla, buttermilk, zucchini and chocolate chips.

In a separate bowl mix together all of the dry ingredients.

Add the liquid ingredients and mix until well combined.

Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. They will look almost done in the oven; don’t overcook them or they will lose their moistness. They will continue to cook for a few minutes after you pull them from the oven.

Cool on a wire rack.

Serve with or without your favorite chocolate frosting or cream cheese icing.

Makes 9 large, 20 average cupcakes


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