ZUCCHINI CHIP CUPCAKES

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

Preheat oven to 375 degrees F. Grease or paper line 12 muffin cups.

In a mixing bowl, cream the sugar, butter, and oil. Add milk, eggs, and vanilla; mix well.

Combine flour, cocoa, baking soda, salt and cinnamon; add to the creamed mixture.

Fold in the zucchini and chocolate chips. Fill prepared muffin cups two-thirds full. Top with pecans.

Bake at 375 for 20-25 minutes or until top of cupcake springs back when lightly touched.

Yield: about 1 dozen