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Chocolate Zucchini Cupcakes Recipe

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These Chocolate Zucchini Cupcakes are ultra-moist, rich, and full of deep chocolate flavor. The shredded zucchini adds incredible texture and moisture while staying completely hidden—making this the perfect dessert for sneaking in some veggies!

Ingredients

Scale

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
  • 1 teaspoon ground cinnamon (optional)
  • ½ cup vegetable oil (or melted coconut oil)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (or milk with 1 teaspoon vinegar)
  • 1 ½ cups shredded zucchini (excess moisture squeezed out)
  • ¾ cup chocolate chips (semi-sweet or dark)

For the Chocolate Frosting (Optional):

  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 2 tablespoons milk (or heavy cream)
  • 1 teaspoon vanilla extract

Instructions

Step 1: Preheat & Prepare

  1. Preheat oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with paper liners or grease with non-stick spray.

Step 2: Mix the Dry Ingredients

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

Step 3: Prepare the Wet Ingredients

  1. In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until combined.
  2. Add eggs, vanilla, and buttermilk, mixing until smooth.

Step 4: Combine & Add Zucchini

  1. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
  2. Gently fold in the shredded zucchini and chocolate chips.

Step 5: Bake

  1. Divide the batter evenly into the muffin cups, filling each about ¾ full.
  2. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Frosting (Optional)

  1. In a mixing bowl, beat butter until creamy.
  2. Add powdered sugar, cocoa powder, and salt, mixing on low speed.
  3. Pour in milk and vanilla, then beat until smooth and fluffy.
  4. Frost the cooled cupcakes and enjoy!

Notes

  • Use whole wheat flour for a healthier twist.
  • Swap buttermilk for Greek yogurt or applesauce for extra moisture.
  • Store cupcakes in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
  • Freeze unfrosted cupcakes for up to 3 months.

Find it online: https://ukfinda.com/chocolate-zucchini-cupcakes-recipe/