Instructions:

1. Preheat oven to 350ºF and apply non-stick spray to 20 cups of a 24-cup muffin pan or line with paper cups.
2. In a bowl whisk together:
• 1 ¹/₂ cup brown sugar, light
• ¹/₄ cup butter, unsalted , melted
• ³/₄ cup vegetable oil
3. Whisk in one at a time until incorporated:
• 3 eggs, large
4. In a food processor using the grating blade grate:
• 2 medium zucchini
5. Stir in grated zucchini and:
• 1 tsp vanilla extract
• ¹/₂ cup buttermilk
• 1 cup chocolate chips, bittersweet
6. Divide batter evenly into the prepared muffin pan and bake in the oven for 35 mins., or until a toothpick inserted in the center of the cupcake comes out clean.
7. Let the cupcakes rest in the pan for 5 mins., then turn out onto a cooling rack to cool completely.