Chocolate Zucchini Cupcakes
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
- 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.
Notes
These cupcakes are best enjoyed within a few days of baking. Store in an airtight container to maintain freshness.