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Chocolate Chip Zucchini Cupcakes
5 from 4 votes

Chocolate Chip Zucchini Cupcakes

You'll love these moist and fudgy, Chocolate Chip Zucchini Cupcakes! Hard to believe there's a vegetable inside these sweet cupcakes!

Prep Time
20 mins
Cook Time
25 mins
Additional Time
15 mins
Total Time
1 hr
Servings: 18 cupcakes
Calories: 350 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the cupcakes:
  • ¼ cup butter softened, unsalted
  • 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 egg large
  • 1 ¼ cup all-purpose flour
  • ½ cup cocoa powder unsweetened
  • 1 cup zucchini shredded
  • ½ cup semi-sweet chocolate morsels
For the frosting:
  • ¾ cup butter softened, unsalted
  • 3 ½ cup powdered sugar
  • ½ cup cocoa powder unsweetened
  • ⅓ cup milk
  • ½ cup semi-sweet chocolate morsels for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line muffin pan with paper baking cups. Set aside.
  2. 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.
  3. Add in flour and cocoa, beat an additional 2 minutes. Fol in zucchini and semi-sweet morsels.
  4. Scoop into cupcake liners until about 2/3 full. Bake for 22-25 minutes. Remove and cool completely before adding frosting.
  5. 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

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%)

Nutrition Facts

Serving: 18 cupcakes

Amount Per Serving

Calories 350

% 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.