Description
These Chocolate Zucchini Cupcakes are moist, rich, and surprisingly healthy. They are packed with cocoa, vanilla, and grated zucchini, making them soft, tender, and full of chocolate flavor. You get an indulgent dessert that sneaks in some goodness.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (60 g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (180 g) grated zucchini (about 1 medium zucchini, unpeeled)
- ½ cup (120 ml) milk or buttermilk
- ½ cup (90 g) chocolate chips (optional)
- For the Frosting (optional):
- ½ cup (115 g) butter, softened
- 1¾ cups (220 g) powdered sugar
- 3 tbsp unsweetened cocoa powder
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease it lightly.
- Wash the zucchini and grate it. Lightly blot the grated zucchini with a paper towel to remove excess moisture.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth and creamy.
- Stir in the grated zucchini, then pour in the milk. Mix gently until well combined.
- Add the dry mixture to the wet mixture in two batches, stirring just until incorporated. Do not overmix.
- If using chocolate chips, fold them in now.
- Divide the batter evenly among the liners, filling each about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- To make the frosting (optional): Beat the butter until smooth. Add powdered sugar, cocoa powder, vanilla, and milk. Beat until light and fluffy.
- Spread or pipe the frosting over the cooled cupcakes.
Notes
- Do not overmix the batter.
- Leave some moisture in the zucchini for softness.
- Use fresh, medium zucchini for mild flavor.
- Let cupcakes cool completely before frosting.
- Fold in chocolate chips for extra richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g