Chocolate Zucchini Cupcakes

Why You’ll Love This Recipe

These Chocolate Zucchini Cupcakes are a delicious way to sneak in some veggies without anyone noticing. The zucchini keeps the cupcakes moist and adds a subtle sweetness, while the rich chocolate flavor makes them irresistible. Perfect for a snack or dessert, they’re a healthier twist on a classic treat!

this Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups finely shredded zucchini (about 2 medium zucchinis)
• 1/2 cup milk
• 1/2 cup mini chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Prepare Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
3. Mix Wet Ingredients: In another bowl, beat together the oil, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, followed by the vanilla extract.
4. Add Zucchini and Milk: Stir in the grated zucchini and milk until combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Add Chocolate Chips: Fold in the mini chocolate chips (if using).
7. Bake: Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Gluten-Free: Use a gluten-free flour blend for a gluten-free version.
• Add Nuts: Add chopped walnuts or pecans for a crunchy texture.
• Frosting: Top with chocolate or cream cheese frosting for extra sweetness.

Storage/Reheating

• Storage: Store cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
• Reheating: Warm in the microwave for 10-15 seconds if desired.

FAQs

1. Can I use frozen zucchini?

Yes, just make sure to drain any excess moisture before using it in the recipe.

2. Can I replace the oil with applesauce?

Yes, you can substitute applesauce for the oil for a healthier option, but the cupcakes may be slightly less moist.

3. Can I make these cupcakes ahead of time?

Yes, you can make these a day ahead and store them in an airtight container.

4. How can I make these cupcakes healthier?

Reduce the sugar and use whole wheat flour for a more nutritious version.

5. Can I make this recipe into a cake instead of cupcakes?

Yes, you can use the same batter for a cake; just bake in a greased 9-inch cake pan for 25-30 minutes.

6. How do I prevent the zucchini from making the cupcakes soggy?

Make sure to drain any excess moisture from the zucchini after shredding it.

7. Can I add other fruits or vegetables?

You can add shredded carrots or mashed bananas for a different flavor.

8. Do I have to use chocolate chips?

No, the cupcakes are delicious even without chocolate chips. You can also use white chocolate or butterscotch chips if preferred.

9. How do I know when the cupcakes are done?

Insert a toothpick in the center of a cupcake. If it comes out clean, the cupcakes are done.

10. How long do these cupcakes last?

They last for about 3 days at room temperature or up to 5 days in the fridge.

Conclusion

These Chocolate Zucchini Cupcakes are a delicious way to enjoy a healthier dessert. Moist, chocolatey, and full of flavor, they’re a great treat that hides some veggies in the mix!

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