Chocolate Zucchini Cupcakes Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 176kcal

Author: Becky Hardin

These moist chocolate cupcakes use shredded zucchini to lock in moisture for a tender crumb that stays soft for days. Perfectly rich and topped with a silky chocolate cream cheese frosting, even the pickiest eaters won't detect the hidden veggies!

Print Recipe

US Customary - Metric

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

Video

Notes

*I recommend using natural cocoa powder over Dutch process in these cupcakes for a better rise.

**If using giant zucchinis from the garden, be sure to scoop out the large, woody seeds before shredding, as they can add a bitter crunch to your cupcakes.

Tips:

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.

Make-Ahead: Bake the cupcakes up to 48 hours ahead and store at room temperature until ready to frost and serve.

Storage: Store unfrosted 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. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutrition