Chocolate Zucchini Cupcakes

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Rich and Moist Chocolate Zucchini Cupcakes
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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:



  1. Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.

  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

  3. In a separate bowl, mix together vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk.

  4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.

  5. Fold in the grated zucchini until evenly distributed.

  6. Fill cupcake liners two-thirds full with the batter.

  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

  8. 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

Author: Maria Courses:
Difficulty: Intermediate Prep Time
Servings: 12 Calories: 180
Best Season: All Year

Description

Sneak some veggies into your dessert with these decadent Chocolate Zucchini Cupcakes. Indulge in the rich chocolate flavor while enjoying the hidden goodness of zucchini.

Ingredients

Cupcake Batter

Instructions

  1. Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together vegetable oil, sugars, eggs, vanilla extract, and milk.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
  5. Fold in the grated zucchini until evenly distributed.
  6. Fill cupcake liners two-thirds full with the batter.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cupcakes to cool before frosting.
Nutrition Facts

Servings 12

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 2g10%
Cholesterol 40mg14%
Sodium 120mg5%
Total Carbohydrate 25g9%
Dietary Fiber 2g8%
Sugars 15g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Chocolate Zucchini Cupcakes, hidden veggies, moist cupcakes, chocolate dessert

FAQs

Expand All:
Can I taste the zucchini in the cupcakes?

No, the zucchini adds moisture without altering the chocolate flavor.

Can I use a different type of oil in this recipe?

Yes, canola oil or melted coconut oil can be used as alternatives.

How can I make the cupcakes gluten-free?

Opt for a gluten-free flour blend instead of all-purpose flour for a gluten-free version.

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