Zucchini Chip Cupcakes

• 1/2 cup butter, softened
• 1/2 cup canola oil
• 1 3/4 cups sugar
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 cups shredded zucchini
• 1/4 cup miniature semisweet chocolate chips
• 1/2 cup chopped pecans

1. In a large bowl, cream the butter, oil and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, cocoa, baking soda, salt and cinnamon; gradually add to creamed mixture. Fold in zucchini and chocolate chips.
2. Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375u0b0 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

butter, canola oil, sugar, eggs, milk, vanilla, flour, baking cocoa, baking soda, salt, ground cinnamon, zucchini, chocolate chips, pecans

Taken from www.food.com/recipe/zucchini-chip-cupcakes-406686 (may not work)