Trust me, these chocolate zucchini cupcakes do not taste like a vegetable. In fact, they’re so deliciously sweet and chocolatey that you won’t even know there’s any zucchini in them at all. I make these cupcakes all the time to sneak a little extra nutrition into my kids’ diets, and they absolutely love them!
If you’ve got a bumper crop of zucchini this year, this is the recipe for you! Much like in zucchini bread, I added zucchini to these chocolate cupcakes to keep them super moist! They’re so rich and chocolatey that you won’t even taste the zucchini at all.
What’s in This Chocolate Zucchini Cupcake Recipe?
- Flour: All-purpose flour gives these cupcakes structure.
- Sugar: Granulated sugar sweetens the cupcakes.
- Cocoa Powder: Adds rich chocolate flavor. While you can use any unsweetened cocoa powder you prefer, I like to use natural cocoa powder here because the baking soda helps to neutralize the acidity of natural cocoa powder, letting its rich flavor shine.
- Baking Soda: Helps the cupcakes rise to become light and fluffy.
- Salt: A bit of kosher salt enhances the chocolate flavor of the cupcakes.
- Zucchini: Adds moisture and some sneaky nutrition to the cupcakes.
- Butter: Unsalted butter makes the cupcakes moist and tender.
- Milk: Adds moisture to the cupcakes.
- Egg: Helps bind the cupcakes to give them structure and keep them moist.
- Vanilla Extract: Enhances the overall flavor of the cupcakes.
Don’t forget to make up a batch of my favorite chocolate cream cheese frosting to top these cupcakes off. Or try my easy chocolate buttercream or chocolate whipped cream frosting!
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How to Store
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.
Tips for Success
- If you don’t want your cupcakes to have clumps of zucchini, make sure you fully shred them using a grater. However, you do not need to drain them. In fact, the water in the zucchini is what makes these cupcakes so moist and delicious!
- Blend ingredients thoroughly. Make sure all your ingredients are blended thoroughly without any lumps to ensure the best-tasting cupcakes.
- Put cupcakes in the fridge to cool faster. I find it easier to spread the frosting if the cupcakes are colder. Put them in the fridge or freezer to speed up the process.
Chocolate Zucchini Cupcakes Recipe
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 (⅔ stick)
- ⅔ cup milk
- 1 large egg
- 2 teaspoons pure vanilla extract
- Chocolate Cream Cheese Frosting (click for recipe!)
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
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 (we love this Chocolate Cream Cheese Frosting Recipe) and serve!Chocolate Cream Cheese Frosting
Notes
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, 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, ⅓ cup of unsalted butter, ⅔ cup of milk, 1 large egg, and 2 teaspoons of vanilla extract. Mix at low-to-medium speed until all ingredients begin to combine together.
Combine the Batter: Add in the dry ingredients to the wet and continue mixing until it becomes a creamy batter.
Bake the Cupcakes: 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 the Cupcakes: While the cupcakes cool, prepare chocolate cream cheese frosting. Top the cooled cupcakes with the frosting.
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