½ cup butter, softened
1 ¾ cup sugar
½ cup milk
1 ½ cup flour
1 tsp. baking soda
½ tsp. cinnamon
¼ cup chocolate chips
½ cup vegetable oil
2 eggs
1 tsp. vanilla
¼ cup cocoa
½ tsp salt
2 cups shredded zucchini
¼ cup chopped pecans

In a mixing bowl cream the butter, oil, sugar, eggs, milk and vanilla mix well. Combine flour, cocoa, baking soda, salt and cinnamon. Add to the creamed mixture. Fold in zucchini and chocolate chips. Fill greased or paper lined muffin cups 2/3's full. Top with pecans. Bake @ 375 degrees for 20–25 minutes or until top of cupcakes spring back when lightly touched. Makes @ 2 dozen.