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Ingredients
350F, yield 24 cupcakes
1) 1 ½ cup (278g) granulated sugar
1) ½ cup (72g) yellow golden brown sugar
1) 1 cup (175g) canola oil
1) 3 large eggs
2) 2 ½ cup (361g) all-purpose flour
2) ½ cup (38g) natural unsweetened cocoa powder
2) 1 tsp. salt
2) 1 tsp. baking soda
2) 1 tsp. ground cinnamon
3) 2 cups (372g) zucchini, shredded
4) 1 cup (163g) semi-sweet chocolate chips
5) ½ cup mini-chocolate chips, optional

In a bowl combine (2) and set aside.

In mixing bowl combine (1), beat until throughly mixed then add (2) and (3) alternating in 3 portions then finally add (4).

Stir until just combined. Spoon 68g of batter into each cupcake and sprinkle with mini chocolate chips.

Bake at 350f for 20 minutes.