Chocolate Zucchini Cupcakes Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 410kcal

Author: Becky Hardin - Easy Dessert Recipes

Trust me, these zucchini cupcakes do not taste like a vegetable. In fact, these chocolate zucchini cupcakes are so deliciously sweet you won’t even know there's any zucchini in it.

Print Recipe

Equipment

Kitchen Scale (optional)
Cupcake Tin
Stand Mixer

Ingredients

1½ cups all-purpose flour 180 grams
¾ cup granulated sugar 150 grams
¼ cup unsweetened cocoa powder 21 grams
1 teaspoon baking soda 6 grams
½ teaspoon kosher salt
2 zucchini peeled and shredded, about 1 cup
⅓ cup unsalted butter 75 grams (⅔ stick)
⅔ cup milk 151 grams
1 large egg 50 grams
2 teaspoons pure vanilla extract 8 grams
Chocolate Cream Cheese Frosting see 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 (we love this Chocolate Cream Cheese Frosting Recipe) and serve!
Chocolate Cream Cheese Frosting

Video

Notes

Shred the zucchini. If you don’t want your cupcakes to have clumps of zucchini, make sure you fully shred them using a grater.
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.
Blend ingredients thoroughly. Make sure all your ingredients are blended thoroughly without any lumps to ensure the best tasting cupcakes.

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

Nutrition