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

Units Scale

:
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)

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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