Chocolate Zucchini Cupcakes

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It’s that time of year where everyone is overloaded with zucchini. Our friend’s gave us a monstrous zucchini and I was determined to not let it go to waste. I made zucchini brownies, but that only made a small dent in the giant zucchini. I decided to make Chocolate Zucchini Cupcakes with the rest of the zucchini. You can’t go wrong turning a vegetable into a chocolate dessert:)

If you think adding zucchini to cupcakes sounds weird, gross, or just wrong, think again. These cupcakes are one of the most moist, rich, chocolaty cupcakes I have ever tasted. If you think no one will eat them because there is zucchini involved, just don’t tell them. It will be our little secret. One of the kid’s in our neighborhood stopped by and we gave him a cupcake. He licked his wrapper clean and had chocolate all over his face. I think he liked it:)

If you are wondering what to do with your garden zucchini, try these Zucchini Chocolate Cupcakes. And if you don’t have any zucchini, I am sure a friend or neighbor would be happy to share with you:) I am going to have to hunt down some more zucchini so I can make these cupcakes again. They are a new favorite!

Check out our other favorite zucchini recipes here! You will want to make them all!

Chocolate Zucchini Cupcakes

The BEST chocolate cupcakes! You will never know they are made with zucchini!
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Cuisine
American
Servings
20

Ingredients

For the cupcakes:

  • 1 1/2 cups light brown sugar
  • 1/4 cup melted butter
  • 3/4 cup canola oil or vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 cups grated zucchini
  • 1 cup semi-sweet chocolate chips
  • 2 cups all-purpose flour
  • 1 cup dutch processed cocoa, sifted
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon

For the frosting:

  • 1/2 cup unsalted butter
  • 2/3 cup dutch processed cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Pre-heat oven to 350 degrees F. Line two muffin pans with paper liners and set aside.
  2. In a medium bowl, mix together the brown sugar, butter, and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla extract, buttermilk, zucchini, and chocolate chips.
  3. In a separate large bowl, mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans, filling them about 3/4 the way full. Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean. Cool cupcakes on a wire rack, while you make the frosting.
  4. To make the frosting, melt the butter. Whisk in the cocoa powder, whisking until smooth. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Frost the cupcakes with the chocolate frosting. Decorate with sprinkles, if desired. Store cupcakes at room temperature in an air tight container.

Recipe Notes

* Note-the frosting makes about 2 cups, you might have a little extra.

Nutrition Facts
Chocolate Zucchini Cupcakes
Amount Per Serving
Calories 401 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g40%
Cholesterol 44mg15%
Sodium 254mg11%
Potassium 251mg7%
Carbohydrates 54g18%
Fiber 4g16%
Sugar 38g42%
Protein 5g10%
Vitamin A 294IU6%
Vitamin C 2mg2%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I made these cupcakes last night, while my husband was out and my boys were alseep. If they knew there was zucchini in these I think they would run. I was a little freaked out at the whole zucchini chocolate idea when I first read this post, but I love your other recipes and thought I’d give these a try. I’ll sneek veggies in where ever I can to feel less guilty.
    These cupcakes are SO good! They are rich and puffed up beautifully and made me very happy. The cinnamon smell in my house was wonderful. Thank you for this recipe!

  2. These look delicious! What do you recommend though if I don’t want to use eggs? I know there are many possible substitutes, but I’m not sure which is best.

  3. After multiple attempts to GIVE zucchini away I have decided to make desserts with all the zucchini I have. These are the most moist soft cupcakes I’ve tasted; so delicious!!! Thanks for sharing your recipe; definitely making these again this year!….and again next year! 😀

  4. This might be a silly question, but since I’ve never baked with zucchini before…… When you shred it, do you leave the skin on??

  5. I used this recipe to make cupcakes for my son’s school birthday treat. The only change I made was substitute 2/3’s of the oil with applesauce and I halved the frosting recipe. These were so delicious and I am definitely keeping this recipe in my rotation! Thank you for posting all those years ago!

  6. These sound delicious, and I will be making them when zucchini are in season here.
    Just one small piece of feedback – Plurals (friends, kids) don’t need an apostrophe.

  7. I have made these several times. Adults and kids have enjoyed them equally. Thanks for the great recipe. I love new ways to use my zucchini bounty every summer!

  8. Do I really need to use baking soda and cinnamon in this recipe? I think using baking powder would work just as well, if not better.
    I think I will be leaving the cinnamon out.

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