Chocolate Zucchini Cupcakes
This post may contain affiliate links. Read the full disclosure here.
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 and love chocolate!
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’m introducing you to 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!
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 its 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.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Zucchini: Summer-ripened fresh zucchini from the garden is perfect for this recipe.
- Eggs
- Sugar
- Vegetable oil: Canola oil will also work
- Vanilla
- Flour
- Cocoa powder: Use natural unsweetened cocoa powder.
- Baking powder & baking soda
- Salt
- Butter: Unsalted sweet cream butter works best for the frosting.
- Powdered sugar
- Heavy cream
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the cupcakes. Whisk the zucchini, eggs, sugar, oil, and vanilla together.
- Add the flour, cocoa powder, baking powder, baking soda, and salt. Stir with a silicone spatula until well combined.
- Divide the batter between 24 muffin cups lined with paper liners.
- Bake for about 25 minutes, until a wooden toothpick inserted into the center comes out with only a few moist crumbs clinging.
- Make the frosting. Beat the butter until creamy. Beat in the cream, vanilla, and salt.
- Add the cocoa powder and, while mixing, gradually add the powdered sugar. You may not need all the powdered sugar. Just add enough to give you the texture and consistency you desire.
- Frost the cupcake any way you prefer.
Tips For Success
- 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.
- Don’t overmix the batter once the dry ingredients are added. We are treating this like muffin batter. The less mixed, the more tender the cupcake will be. Mix just until no streaks of dry flour are visible.
- Don’t overbake the cupcakes. Keep a close eye on them and promptly remove them from the oven once a toothpick inserted into the center comes out with only a few moist crumbs attached.
More Recipes You’ll Love
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.