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)
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