BY ANITA HIRSCH

Special to The Press

Ingredients

1/2 cup soft butter

1/2 cup canola oil

1-3/4 cup granulated sugar

2 eggs

1 tsp. vanilla

1/2 cup sour cream

2 cups shredded zucchini

2-1/2 cups flour

4 T. cocoa powder

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

8 ounces mini chocolate chips

Directions

Set oven at 325 degrees.

Place paper liners in 24 cupcake holders.

Cream together the butter, oil and sugar in a large mixing bowl.

Add eggs, vanilla and sour cream and beat well.

Beat in the shredded zucchini.

Combine the flour, cocoa powder, baking powder, baking soda and cinnamon in a separate bowl.

Add the dry ingredients to the creamed butter mixture.

Fill the 24 cupcake papers about 3/4 full.

Top the cupcakes with the mini chocolate chips.

Bake for 20-30 minutes or until a toothpick comes out clean.

Yield: 24 cupcakes.