Description
Rich, moist Chocolate Zucchini Cupcakes made with shredded zucchini, cocoa powder, and chocolate chips for an easy summer dessert.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1/2 cup chocolate chips
- Optional frosting, powdered sugar, or melted chocolate for serving
Instructions
- Preheat the oven to 350°F. Grease and flour a 12-cup muffin tin or line it with paper cupcake liners.
- Wash and trim the zucchini, then shred it finely with a box grater or food processor.
- In a large bowl, stir together the vegetable oil, white sugar, and vanilla extract until evenly combined.
- Add the shredded zucchini and stir until the mixture looks evenly mixed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the zucchini mixture and stir just until combined.
- Fold in the chocolate chips.
- Fill each muffin cup no more than two-thirds full.
- Bake regular cupcakes for 15 to 20 minutes, or until the tops spring back when gently touched. Bake mini cupcakes for 8 to 10 minutes.
- Cool the cupcakes in the pan for a few minutes, then move them to a wire rack before serving or frosting.
Notes
- Do not overmix the batter after adding the flour, or the cupcakes may turn dense.
- If the zucchini releases a lot of liquid, blot it lightly, but do not squeeze it completely dry.
- For deeper chocolate flavor, use dark chocolate chips or add a small pinch of espresso powder.
- Store cooled cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freeze unfrosted cupcakes for up to 2 months and thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 305
- Sugar: 30
- Sodium: 340
- Fat: 11
- Saturated Fat: 8
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 2
- Protein: 3
- Cholesterol: 1