I’ve baked plenty of chocolate treats over the years, but these chocolate zucchini cupcakes are a permanent staple, especially when my garden’s overflowing. After testing dozens of batches to find the perfect moisture-to-chocolate ratio, I’ve finally nailed a recipe that is rich, fluffy, and completely kid-approved–especially when topped with a swirl of my silky chocolate cream cheese frosting!
Zucchini Chocolate Cupcakes with Chocolate Cream Cheese Frosting
This chocolate zucchini cupcake recipe is inspired by a chocolate zucchini bundt cake my mom used to bake. While I still love that cake, it takes quite a while to make, so when I need something quicker (especially with extra garden zucchini to use up), I turn to these cupcakes. They’re rich, super moist, and come together in just 35 minutes.
What makes this recipe really special is the zucchini. It acts as a natural moisture booster, keeping the cupcakes soft and tender for days without adding any noticeable flavor. These zucchini chocolate cupcakes are a hit with my kids, who still don’t know there’s a veggie hidden inside their favorite treat!
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Managing Moisture
Zucchini is naturally full of water, which helps keep baked goods soft and tender. But too much moisture can lead to soggy cupcakes. I’ve tested everything from squeezing the zucchini bone-dry to using it straight from the grater. After dozens of batches, I’ve found that gently pressing out the excess water strikes the perfect balance. It keeps the cupcakes light and fluffy without making the batter too wet.
Chocolate Zucchini Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
Ingredients
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder *
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 zucchini peeled and shredded (about 1 cup)**
- ⅓ cup unsalted butter melted and cooled (⅔ stick)
- ⅔ cup milk room temperature
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- Chocolate Cream Cheese Frosting (click for recipe!)
Instructions
- Preheat the oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt and stir together. Set the bowl aside.1½ cups all-purpose flour, ¾ cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, combine the zucchini, butter, milk, egg, and vanilla. Mix at low-to-medium speed until all ingredients begin to combine together.2 zucchini, ⅓ cup unsalted butter, ⅔ cup milk, 1 large egg, 2 teaspoons pure vanilla extract
- Add in the dry ingredients to the wet and continue mixing until it becomes a creamy batter.
- Evenly fill the prepared liners, filling until they are about ⅔ full. Bake for 20-25 minutes, using a toothpick, insert into the cupcake to test if they are baked. (Toothpick will come out clean)
- Remove from the oven and cool on a cooling rack or counter.
- Frost with your favorite frosting and serve!Chocolate Cream Cheese Frosting
Notes
- Measure the flour using the spoon-and-level method to avoid dense, dry cupcakes.
- For smaller pieces of zucchini, pulse in a food processor with the milk and egg.
- If the shredded zucchini is wet or dripping before it hits the bowl, give it one very light squeeze with your hands. You want the moisture, but you don’t want a puddle, or the cupcakes might sink in the middle.
- Once you add the dry ingredients to the wet, mix only until just combined. Overmixing will make your cupcakes tough and rubbery.
- Avoid opening the oven door before the 20-minute mark, or your cupcakes may collapse.
- Unmold the cupcakes and place them in the fridge or freezer to chill before frosting.
- Nutritional information is for the unfrosted cupcakes only.
My Secret for Invisible Veggie Cupcakes
If you’re worried about picky eaters spotting a green fleck and staging a dinner-table protest, don’t be! Zucchini is the ultimate chameleon for baking; its neutral flavor is completely masked by the rich cocoa and vanilla. To make it truly invisible, you can peel the zucchini first to remove those tell-tale green specks. For a total texture disappearing act, try pulsing the shredded zucchini with the eggs and milk in a blender before adding them to the batter. I usually leave the skin on for the extra fiber, but if you’re in full stealth mode, peeling is the way to go!
How to Make Chocolate Zucchini Cupcakes Step-by-Step
Whisk the Dry Ingredients: Preheat your oven to 350°F, line a 12-count cupcake tin with paper liners, and set aside. In a large bowl, combine 1½ cups of all-purpose flour (measure using the spoon-and-level method to avoid dry cupcakes!), ¾ cup of granulated sugar, ¼ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt and stir together. Set the bowl aside.
Beat the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine 2 shredded zucchini (about 1 cup, gently squeezed to remove excess moisture), ⅓ cup of melted and cooled unsalted butter, ⅔ cup room-temperature of milk, 1 large room-temperature egg, and 2 teaspoons of vanilla extract. Mix at low-to-medium speed until all ingredients begin to combine together. If you want the zucchini to be truly invisible, pulse in a food processor or blender with the milk and egg for 5 seconds before adding it to the batter. This creates a smooth green liquid that disappears entirely into the chocolate!
Combine the Batter: Add in the dry ingredients to the wet and continue mixing just until it becomes a creamy batter. Don’t panic if it looks thick; that’s normal! Take care not to overmix here, or the cupcakes could turn out tough and rubbery. Mix just until you no longer see dry lumps.
Bake the Cupcakes: Evenly fill the prepared liners, filling until they are about ⅔ full (I like to use a cookie portion scoop for this). Bake your chocolate zucchini cupcakes in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a cooling rack or on the counter. You can speed up the cooling process by placing the cupcakes in the refrigerator or freezer!
Make the Chocolate Cream Cheese Frosting: While the cupcakes cool, using a hand mixer, combine 4 ounces (½ brick) of slightly cool cream cheese and ½ cup of room-temperature unsalted butter, mixing until they are creamy. With the mixer on low, slowly add 3 cups of powdered sugar, ⅔ cup of unsweetened cocoa powder, and 3 tablespoons of milk. Gradually increase speed and beat until the frosting is smooth and creamy.
Frost the Cupcakes: Top the cooled cupcakes with the frosting. I used a piping bag fitted with a Wilton 1M tip to frost mine.
How to Store and Freeze
Store leftover chocolate zucchini cupcakes in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 6 months. Once frosted, make sure to keep them in the refrigerator.
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