Zucchini Cupcakes with Chocolate Chips recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

½ cup vegetable oil
1 egg
¼ cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup white sugar
½ cup mini chocolate chips
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup shredded zucchini

Nutrition Info

232.8 calories
carbohydrate: 29.9 g
cholesterol: 15.9 mg
fat: 12 g
fiber: 1.1 g
protein: 2.7 g
saturatedFat: 2.7 g
servingSize: -
sodium: 211.9 mg
sugar: 17 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with paper liners.

  2. Whisk vegetable oil, egg, milk, lemon juice, and vanilla extract together in a bowl.

  3. Combine flour, sugar, chocolate chips, baking soda, cinnamon, and salt in a separate bowl. Pour in oil mixture and fold gently to combine. Stir in zucchini. Spoon batter into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Recipe Yield

12 cupcakes

Recipe Note

These zucchini cupcakes are amazing! You will love them. Every time I make these, they turn out so good.

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