Chocolate Zucchini Cupcakes
Updated July 18, 2024
It’s that time of year where everyone is overloaded with zucchini. Our friend’s gave us a monstrous zucchini and I was determined to not let it go to waste. I made zucchini brownies, but that only made a small dent in the giant zucchini.
I decided to make Chocolate Zucchini Cupcakes with the rest of the zucchini. You can’t go wrong turning a vegetable into a chocolate dessert:)
If you think adding zucchini to cupcakes sounds weird, gross, or just wrong, think again. These cupcakes are one of the most moist, rich, chocolaty cupcakes I have ever tasted. If you think no one will eat them because there is zucchini involved, just don’t tell them. It will be our little secret.
If you are wondering what to do with your garden zucchini, try these Zucchini Chocolate Cupcakes. And if you don’t have any zucchini, I am sure a friend or neighbor would be happy to share with you:) I am going to have to hunt down some more zucchini so I can make these cupcakes again. They are a new favorite!
Check out our other favorite zucchini recipes here! You will want to make them all!
More Zucchini Recipes
- Chocolate Zucchini Cake
- Zucchini Brownies
- Chocolate Chip Zucchini Bread
- Chocolate Zucchini Bread
- Oatmeal Zucchini Cookies
Chocolate Zucchini Cupcakes
Ingredients
For the cupcakes:
- 1 1/2 cups light brown sugar
- 1/4 cup melted butter
- 3/4 cup canola oil or vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups grated zucchini
- 1 cup semi-sweet chocolate chips
- 2 cups all-purpose flour
- 1 cup dutch processed cocoa, sifted
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
For the frosting:
- 1/2 cup unsalted butter
- 2/3 cup dutch processed cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Pre-heat oven to 350 degrees F. Line two muffin pans with paper liners and set aside.
- In a medium bowl, mix together the brown sugar, butter, and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla extract, buttermilk, zucchini, and chocolate chips.
- In a separate large bowl, mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans, filling them about ¾ the way full. Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean. Cool cupcakes on a wire rack, while you make the frosting.
- To make the frosting, melt the butter. Whisk in the cocoa powder, whisking until smooth. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Frost the cupcakes with the chocolate frosting. Decorate with sprinkles, if desired. Store cupcakes at room temperature in an air tight container.
Notes
Nutrition
Have you tried this recipe?
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I love the green sprinkles!
I made these cupcakes last night, while my husband was out and my boys were alseep. If they knew there was zucchini in these I think they would run. I was a little freaked out at the whole zucchini chocolate idea when I first read this post, but I love your other recipes and thought I’d give these a try. I’ll sneek veggies in where ever I can to feel less guilty.
These cupcakes are SO good! They are rich and puffed up beautifully and made me very happy. The cinnamon smell in my house was wonderful. Thank you for this recipe!
You are very welcome! Glad you liked the cupcakes!
My chocolate zucchini cake recipe doesn’t use as much zucchini as yours. I’ll have to give it a try.
These look delicious! What do you recommend though if I don’t want to use eggs? I know there are many possible substitutes, but I’m not sure which is best.
The butter….salted or unsalted?? 🙂
After multiple attempts to GIVE zucchini away I have decided to make desserts with all the zucchini I have. These are the most moist soft cupcakes I’ve tasted; so delicious!!! Thanks for sharing your recipe; definitely making these again this year!….and again next year! 😀
Zucchinis are a great match for chocolate…and it adds beautiful moisture to the cupcakes.
This might be a silly question, but since I’ve never baked with zucchini before…… When you shred it, do you leave the skin on??
I used this recipe to make cupcakes for my son’s school birthday treat. The only change I made was substitute 2/3’s of the oil with applesauce and I halved the frosting recipe. These were so delicious and I am definitely keeping this recipe in my rotation! Thank you for posting all those years ago!
Have you tried making this recipe into a layered cake? I’m wondering about the baking time for 2 round cakes.
These sound delicious, and I will be making them when zucchini are in season here.
Just one small piece of feedback – Plurals (friends, kids) don’t need an apostrophe.
I have made these several times. Adults and kids have enjoyed them equally. Thanks for the great recipe. I love new ways to use my zucchini bounty every summer!
So glad you love the cupcakes!
Do I really need to use baking soda and cinnamon in this recipe? I think using baking powder would work just as well, if not better.
I think I will be leaving the cinnamon out.