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Chocolate Zucchini Cupcakes that are so delicious you will not even believe you’re eating a dessert loaded with vegetables. Made with a milk chocolate frosting, these cupcakes are pure chocolate decadence. Use up those garden zucchini in this satisfying cupcake recipe!
This recipe is for all of you who need creative ways to eat your vegetables.
I know most of you love chocolate. From chocolate raspberry cupcakes to chocolate pistachio cake to Andes mint cupcakes, there’s no shortage of chocolate on the blog.
Today’s recipe is updated from summer 2015. The cupcakes were lacking in flavor. They also were a bit flat. Nothing to be overly excited about.
I introduce to you the new and improved chocolate zucchini cupcake and it’s a real winner!
It’s a rich chocolate cupcake with shredded zucchini throughout and a luscious milk chocolate frosting on top. These cupcakes are the best way to eat zucchini. Truly!
Today’s recipe is rich, moist and full of flavor. I used unsweetened cocoa powder and went with just a bit more than what I used in the Andes mint cupcakes. I used oil and no extra liquid. The zucchini will release their liquid during baking and this combined with oil is plenty to keep the cupcakes supremely moist.
Everything gets mixed right in one bowl, making cleanup a breeze. The cupcakes take only 25 minutes to bake and once they’ve cooled they’re ready to be frosted with chocolate frosting.
The frosting is simple. Take a basic vanilla buttercream and add unsweetened cocoa powder to it. Mix it up and voilà.
I was guilty of eating the frosting with a spoon. I couldn’t control myself.
It’s one of the best frostings I’ve made. Almost better than my cookie butter frosting.
I piped the frosting on with a Wilton 1M piping tip but you can also slather it on with an offset spatula just as easily.
I am in love with eating zucchini this way. And anyone you serve these cupcakes to will never know there is zucchini in them. You can’t even taste it. All you can taste is chocolate goodness.
You have to try these chocolate zucchini cupcakes. They are soft, tender, moist… cupcake heaven!
Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.
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One reader mentions buttermilk in this recipe: Is there any mention of buttermilk cause I read it twice. Just checking??
There is no buttermilk in this recipe.
I’ve tried a few different zucchini cupcake recipes, and these are by far the best. Soft and moist without being gooey. I added a few chocolate chips for fun!
I stumbled across this recipe via Google. I had planned on making a chocolate zucchini cake recipe I’ve had for ages, but just wasn’t feelin’ it. Cupcakes sounded better.
This was one of the only “first time success” recipes I’ve ever made. I followed it exactly and they turned out beautiful!
The frosting makes a ton. It’s a wonderful flavor but I don’t use gobs of frosting, so next time (and there WILL BE a next time) I’ll probably half the frosting recipe. I had at least half left over.
I’m so happy to hear you enjoyed the cupcakes, Debbie! They’re a great way to sneak in veggies.
There is a typo in the last paragraph of your recipe. It should say ‘freezer’ not ‘refrigerator’. SEE: Frosted cupcakes will keep for up to 3 days covered and stored in the refrigerator. Or they’ll keep for up to 3 months stored in the refrigerator. Thaw in the refrigerator overnight.
Thank you for pointing that out. I’ve corrected it.
Yummy! What a perfect way to eat zuchinni!
I can’t wait to try this recipe! YUM!