Maria
Indulge in the delightful combination of rich chocolate and hidden veggies with Chocolate Zucchini Cupcakes. These moist and flavorful cupcakes are a perfect way to sneak in some extra nutrients while satisfying your sweet tooth.
Why Make This Recipe
Chocolate Zucchini Cupcakes are a great way to add moisture and a hint of earthy flavor to your classic chocolate treat. Plus, it’s a fun and creative way to get some vegetables into your diet without even noticing!
How to Make Chocolate Zucchini Cupcakes
Ingredients:
- 3/4 cup finely grated zucchini
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
Directions:
- Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix together vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Fold in the grated zucchini until evenly distributed.
- Fill cupcake liners two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool before frosting.
How to Serve Chocolate Zucchini Cupcakes
Serve these cupcakes as a delightful dessert for any occasion. They pair perfectly with a glass of milk or a cup of coffee for a sweet treat.
How to Store Chocolate Zucchini Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw frozen cupcakes in the refrigerator before serving.
Tips to Make Chocolate Zucchini Cupcakes
- Make sure to squeeze out any excess moisture from the grated zucchini to prevent the cupcakes from becoming too wet.
- Feel free to add chocolate chips or chopped nuts to the batter for extra texture and flavor.
- Adjust the amount of cocoa powder in the frosting to suit your taste preferences.
Variation
For a healthier version, you can substitute some of the all-purpose flour with whole wheat flour and reduce the amount of sugar in the recipe.
Chocolate Zucchini Cupcakes
Ingredients
Cupcake Batter
- 3/4 cup finely grated zucchini
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
Instructions
- Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix together vegetable oil, sugars, eggs, vanilla extract, and milk.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Fold in the grated zucchini until evenly distributed.
- Fill cupcake liners two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool before frosting.
