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!
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
- 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.
- Add Zucchini and Milk: Stir in the grated zucchini and milk until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Add Chocolate Chips: Fold in the mini chocolate chips (if using).
- 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.
- 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!
PrintChocolate Zucchini Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These moist and rich chocolate zucchini cupcakes are a delicious way to sneak some veggies into your dessert! With a perfect balance of chocolate flavor and a soft, tender crumb, these cupcakes are sure to be a hit with kids and adults alike.
Ingredients
- :
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup finely grated zucchini (about 1 medium zucchini)
- 1/4 cup milk
- 1/2 cup mini chocolate chips (optional)
Instructions
- :
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Mix Wet Ingredients: In a large bowl, beat the eggs and sugar together until smooth. Add the vegetable oil, vanilla extract, and milk, and mix until fully combined.
- Add Zucchini: Stir the grated zucchini into the wet ingredients.
- Combine: Gradually fold in the dry ingredients into the wet ingredients, mixing just until combined. If desired, fold in the mini chocolate chips.
- Bake: Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- :
- The zucchini helps keep these cupcakes moist, but make sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter.
- Feel free to top with a swirl of cream cheese frosting or a dusting of powdered sugar.
Nutrition
- Calories: 200
- Sugar: 22g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
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