Zucchini Chip Cupcakes

35 mins (prep 15, cooking 20)
14 ingredients
24 servings
This is a great tasting recipe to use up zucchini and they freeze well. The recipe is from Taste of Home - the only change I made was to add more nuts

Categories:  <-60-mins , cupcake , seasonal , 3-steps-or-less , brunch , time-to-make , weeknight , easy , cakes , summer , squash , vegetable , dessert ,
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Serving Size (43.3 g)
Servings 24
Amount per Serving
Calories 203.39 Calories from Fat 82.8
% Daily Value *
Total Fat 9.2g 339.7%
Saturated Fat 3.01g 360.65%
Trans Fat 0.18g %
Cholesterol 12.32mg 98.58%
Sodium 145.96mg 145.96%
Total Carbohydrate 28.48g 227.83%
Dietary Fiber 0.38 g 36.51%
Sugars 18.5 g %
Protein 2.25g 107.84%
Vitamin A 127.98IU% Vitamin C 0.14mg%
Calcium 33.5mg% Iron 0.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
baking cocoa, shredded zucchini, miniature semisweet chocolate chips, chopped pecans