Description
These Chocolate Zucchini Cupcakes are rich, moist, and secretly healthy! Packed with cocoa, vanilla, and grated zucchini, they’re soft, tender, and full of chocolate flavor — a dessert that tastes indulgent while sneaking in a bit of 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, 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.
- Grate the zucchini and lightly blot with a paper towel to remove excess moisture.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth and creamy.
- Stir in the grated zucchini and milk until combined.
- Add the dry ingredients to the wet ingredients in two batches, mixing just until combined. Fold in chocolate chips if desired.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Make Frosting (optional): Beat butter until creamy. Add powdered sugar, cocoa powder, milk, and vanilla. Beat until light and fluffy.
- Frost cooled cupcakes.
Notes
- Don’t overmix the batter to prevent dense cupcakes.
- Leave some moisture in the zucchini for optimal softness.
- Use fresh, medium zucchini for a mild flavor.
- Allow cupcakes to cool completely before frosting.
- Fold in chocolate chips for added 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