Chocolate Chip Zucchini Cupcakes
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
15 mins
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Total Time
1 hr
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Servings
18 cupcakes
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Calories
350 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Chip Zucchini Cupcakes
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You'll love these moist and fudgy, Chocolate Chip Zucchini Cupcakes! Hard to believe there's a vegetable inside these sweet cupcakes!
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Ingredients
For the cupcakes:
- ¼ cup unsalted butter softened
- 1 cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ¼ cup milk
- 1 large egg
- 1 ¼ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup shredded zucchini
- ½ cup semi-sweet chocolate morsels
For the frosting:
- ¾ cup unsalted butter softened
- 3 ½ cup powdered sugar
- ½ cup unsweetened cocoa powder
- ⅓ cup milk
- ½ cup semi-sweet chocolate morsels for garnish
Instructions
- Preheat oven to 350°F. Line muffin pan with paper baking cups. Set aside.
- In a large mixing bowl, beat butter, sugar, baking soda, baking powder, salt, and canola oil together until blended. Add in vanilla, milk, and egg. Beat for 2-3 minutes.
- Add in flour and cocoa, beat an additional 2 minutes. Fol in zucchini and semi-sweet morsels.
- Scoop into cupcake liners until about 2/3 full. Bake for 22-25 minutes. Remove and cool completely before adding frosting.
- For the frosting, beat butter for 2-3 minutes until pale in color, scraping down the sides of the bowl as necessary. Add in powdered sugar, cocoa powder and milk. Beat 3-4 minutes until fluffy! Pipe onto cooled cupcakes. Sprinkle with chocolate chips and enjoy!
Notes
- Use our guide on how to shred zucchini.
- Do not over fill the cupcake liners. Unlike muffins, cupcake tops should be relatively flat so that you can add frosting evenly on top. The liners should be no more than ⅔ full.
- If your batter is dry...let the batter sit for about 10-15 minutes after adding the zucchini. This gives it time to set and allow the moisture of the zucchini to come out into the batter.
- Let the cupcakes cool COMPLETELY before you add the frosting. I know you'll be excited to taste them but resist the urge to pipe on the frosting too soon. Warm cupcakes will turn the frosting into a goopy, runny mess.
- Sprinkle extra chocolate chips on top. The garnish looks great and who doesn't want more chocolate in their life?
- This recipe makes a lot of frosting. Be prepared to have leftovers!
Nutrition Information
Show Details
Serving
1cupcake
Calories
350kcal
(18%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
Cholesterol
38mg
(13%)
Sodium
70mg
(3%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 350kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 38mg | 13% |
| Sodium | 70mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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