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featured chocolate zucchini cupcakes

Chocolate Zucchini Cupcakes Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 people
Calories: 410kcal
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


  • 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 1.5 grams
  • 2 zucchini peeled and shredded, about 1 cup
  • cup unsalted butter 75 grams (⅔ stick)
  • cup milk 151 grams
  • 1 large egg 50 grams
  • 2 teaspoons pure vanilla extract 8 grams
  • Chocolate Cream Cheese Frosting see recipe


  • 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



  • 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.


Serving: 1cupcake | Calories: 410kcal | Carbohydrates: 65g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 311mg | Potassium: 177mg | Fiber: 1g | Sugar: 50g | Vitamin A: 265IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg