Chocolate Zucchini Cupcakes

I made this to use up some more zucchini. I loved how they turned out - definitely a more cake like texture than a muffin/quick bread texture.

Ingredients

• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup (4 ounces) block-style cream cheese, softened
• 1/4 cup butter, softened
• 2 Tbsp coconut oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 1 c whole wheat flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup buttermilk
• 2 cups shredded zucchini
• 2/3 cup semisweet chocolate chips
• 1/4 cup chopped walnuts
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Preparation

Preheat oven to 350°. Grease muffin tins

Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.

Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350° for 20 minutes or until a wooden pick inserted comes out clean.