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