Missy’s Zucchini Chocolate Chip Cupcakes
2 c. flour ½ c. olive oil
1 tsp. baking soda 1 ¾ c. sugar
½ tsp. salt 2 eggs
½ tsp. ground cinnamon ½ c. sour milk
½ tsp. ground nutmeg 1 tsp. vanilla
4 Tbsp. instant hot chocolate mix 2 ½ c. grated zucchini
½ c. butter 1 c. chocolate chips
Preheat oven to 325 degrees. 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.
In a large bowl, cream butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 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.
Bake for 25-30 minutes or until the top of the cupcakes spring back when lightly touched. Cool on wire rack for at least 10 minutes before removing from baking cups. They are really gooey fresh from the oven!