Description
Moist, rich, and decadent Chocolate Zucchini Cupcakes with a hint of hidden vegetables. These cupcakes are surprisingly healthy, easy to make, and perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (60 g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (180 g) grated zucchini (about 1 medium zucchini, unpeeled)
- ½ cup (120 ml) milk or buttermilk
- ½ cup (90 g) chocolate chips (optional)
- For the Frosting (optional):
- ½ cup (115 g) butter, softened
- 1 ¾ cups (220 g) powdered sugar
- 3 tbsp unsweetened cocoa powder
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Wash the zucchini and grate it. Lightly blot with a paper towel to remove excess moisture.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together sugar, oil, eggs, and vanilla extract until smooth.
- Stir in the grated zucchini and milk until well combined.
- Add the dry ingredients to the wet ingredients in two batches, stirring just until incorporated. Do not overmix.
- If using, fold in the chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the frosting (optional): Beat the softened butter until smooth. Add powdered sugar, cocoa powder, vanilla, and milk. Beat until light and fluffy.
- Spread or pipe the frosting over the cooled cupcakes.
Notes
- Do not overmix the batter.
- Leave some moisture in the grated zucchini for soft cupcakes.
- Use fresh, medium-sized zucchini for the best flavor.
- Allow cupcakes to cool completely before frosting.
- Fold in chocolate chips for extra richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g