Chocolate Zucchini Cupcakes Recipe

These Chocolate Zucchini Cupcakes are rich, moist, and packed with chocolate flavor, yet secretly filled with shredded zucchini for added moisture and a touch of nutrition. Topped with a luscious chocolate frosting, these cupcakes are perfect for dessert, snack time, or even a special occasion!

Why You’ll Love This Recipe

• Super moist and rich – The zucchini adds incredible texture without affecting the taste.
• Easy to make – Simple ingredients and quick preparation.
• A great way to use zucchini – A fun way to sneak in some veggies.
• Perfect for any occasion – Great for birthdays, potlucks, or everyday treats.
• Freezer-friendly – Make a batch and enjoy later!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional, enhances flavor)
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup brown sugar (packed)
• ½ cup vegetable oil (or melted butter)
• 1 teaspoon vanilla extract
• ½ cup buttermilk (or milk with 1 teaspoon vinegar)
• 1 ½ cups shredded zucchini (squeeze out excess moisture)
• ¾ cup chocolate chips (optional, for extra richness)

For the chocolate frosting:

• ½ cup unsalted butter (softened)
• 2 cups powdered sugar
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 2–3 tablespoons milk (adjust for consistency)
• 1 teaspoon vanilla extract

Directions

1. Preheat and prepare the pan:

• Preheat oven to 350°F (175°C).
• Line a 12-cup muffin tin with cupcake liners.

2. Mix the dry ingredients:

• In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

3. Prepare the wet ingredients:

• In a large bowl, whisk together eggs, granulated sugar, brown sugar, oil, vanilla extract, and buttermilk.

4. Combine wet and dry ingredients:

• Gradually mix the dry ingredients into the wet ingredients until just combined.
• Fold in shredded zucchini and chocolate chips.

5. Bake:

• Divide batter evenly among cupcake liners, filling about ¾ full.
• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
• Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

6. Make the chocolate frosting:

• In a bowl, beat butter until smooth.
• Add powdered sugar, cocoa powder, and salt, mixing until combined.
• Add milk and vanilla extract, beating until fluffy.
• Frost cooled cupcakes and enjoy!

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Healthier Version: Use whole wheat flour or coconut sugar.
• Dairy-Free: Use almond milk and dairy-free chocolate chips.
• Extra Chocolatey: Add ½ teaspoon espresso powder for a deeper chocolate flavor.
• Nutty Twist: Mix in ¼ cup chopped walnuts or pecans.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for 2 days, or refrigerate for 5 days.
• Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw before frosting.
• Reheating: Microwave for 10 seconds for a warm, melty texture.

FAQs

Can I taste the zucchini?

No! It adds moisture but doesn’t affect the flavor.

How do I prevent soggy cupcakes?

Squeeze excess moisture from the zucchini before adding it to the batter.

Can I make mini cupcakes?

Yes! Bake mini cupcakes for 10–12 minutes.

What’s the best way to shred zucchini?

Use a box grater or food processor for fine shreds.

Can I make these without frosting?

Yes! They’re still delicious without frosting or with a dusting of powdered sugar.

Can I use applesauce instead of oil?

Yes, replace half the oil with unsweetened applesauce for a lighter version.

Can I use frozen zucchini?

Yes, but thaw and drain well before using.

What’s the best cocoa powder for this recipe?

Use Dutch-processed cocoa for a richer taste, or regular unsweetened cocoa.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend.

How do I make the frosting less sweet?

Use dark cocoa powder or reduce the powdered sugar slightly.

Conclusion

These Chocolate Zucchini Cupcakes are incredibly moist, rich, and full of chocolate flavor—without anyone realizing they contain zucchini! Whether for a dessert, snack, or special treat, they’re easy to make, customizable, and absolutely delicious. Try them today and enjoy a perfect chocolate indulgence!

Print