Got Zucchini? By mid-summer most of us have tons of zucchini laying around. We use it in casseroles, side dishes, and desserts. The following Zucchini Chocolate Chip Cupcakes are a delicious way to use up that prolific squash, and while these cupcakes can’t be considered healthy, the zucchini does add a bit of nutrition.

This recipe makes 36 cupcakes: enough to take to a get-together, or enough to freeze for later.

36 Cupcakes

3 eggs
2 cups sugar
1 cup oil
2 cups grated zucchini
1 tablespoon vanilla
1 teaspoon salt
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg

2 cups semi-sweet chocolate chips

1 batch World’s Best Cream Cheese Frosting, or your favorite white frosting.

1. Preheat oven to 350°. Line 3 12-cup muffin pans with cupcake liners.
2. In a large mixing bowl, mix the eggs, sugar, and oil. Mix in the zucchini and vanilla.
3. Place a fine strainer over the mixture and measure in the salt, flour, baking powder, baking soda, cinnamon, and nutmeg; shake through. Mix on low speed until smooth. Stir in the chocolate chips.
4. Using a 1/4 cup scoop, scoop batter into each of the cupcake liners.
5. Bake 25-30 minutes or until a toothpick comes out clean when inserted into the center. Remove the cupcakes from the oven, tilt them in the pans, and let cool thoroughly.
6. Frost with the cream cheese icing.

Amount Per Serving
Calories 359 Calories from Fat 168
Percent Total Calories From: Fat 47% Protein 3% Carb. 50%

Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 8 g
Cholesterol 43 mg
Sodium 175 mg
Total Carbohydrate 45 g
Dietary Fiber 0 g
Sugars 11 g
Protein 2 g

Vitamin A 8% Vitamin C 1% Calcium 0% Iron 2%