Zucchini-Chocolate Chip Cupcakes

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, lightly packed
• 2/3 cup semi-sweet chocolate chips

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a standard 12 cup muffin tin or line with cupcake wrappers.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating until combined. Stir in the vanilla extract.
4. Gently stir the dry ingredients into the wet ingredients until just combined. Fold in the zucchini and chocolate chips.
5. Divide the batter evenly among the prepared muffin tins. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving.

Interesting Facts

• Zucchini is a great way to add moisture and flavor to cupcakes.
• The acid in the chocolate chips helps to balance the sweetness of the cupcakes.
• Don't over-mix the batter or the cupcakes will be dense instead of light and fluffy.