Chocolate Zucchini Cupcakes
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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!
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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!
Chocolate Zucchini Cupcakes
Ingredients
For the cupcakes
- 2 cups (290 g) shredded zucchini
- 3 large eggs, room temperature
- 1 ½ cups (300 g) granulated sugar
- ¾ cup (149 g) vegetable oil
- 1 tablespoon vanilla extract
- 2 cups (260 g) all-purpose flour
- ⅔ cup (75 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
For the frosting
- 1 ½ cups (339 g) unsalted butter, at room temperature
- 3 tablespoons heavy cream, at room temperature
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- ¾ cup (64 g) unsweetened cocoa powder
- 4-5 cups (600 g) confectioners’ sugar
Instructions
Make the cupcakes
- Preheat the oven to 325ºF. Line 24 muffin cups with paper liners. Set aside.
- In a large bowl combine the zucchini, eggs, sugar, oil, and vanilla. Stir until well combined. Add the flour, cocoa powder, baking soda, salt, and baking powders. Fold gently until all the dry ingredients are moistened and the mixture is evenly combined. Divide the batter evenly among the prepared baking cups.
- Bake for 25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 5 minutes then remove from pan and cool completely before frosting.
Make the frosting
- In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth. Add the cream, vanilla, and salt. Continue to beat until incorporated.
- Add the cocoa powder and 2 cups of confectioner’s sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Notes
- The cupcakes can be made a day in advance. Cover them and store them at room temperature.
- The frosting can also be made a day in advance. Cover it and store it in the refrigerator until ready to use.
- 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 freezer. Thaw in the refrigerator overnight.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Hello,
Can this recipe be made into a 9inch cake with two tiers? Do I need to adjust the quantities and baking time?
Thanks!
I’ve never converted the recipe to make a two tier cake before.
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.
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.
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.
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.
Yummy! What a perfect way to eat zuchinni!
I can’t wait to try this recipe! YUM!
You must!
These cupcakes are the perfect way to get the kiddos and the hubs to eat their veggies :)They look so chocolatey and delicious! Love that you topped them with your caramel frosting!
They are sneaky little cupcakes! 😉