Chocolate Zucchini Cupcakes

Indulge in the ultimate fusion of indulgence and freshness with these irresistible Chocolate Zucchini Cupcakes! Perfectly moist and decadently rich, these cupcakes feature a hidden twist—grated zucchini—which adds a boost of moisture and nutrition while remaining undetectable in flavor. Made with cocoa powder, semisweet chocolate chips, and a blend of granulated and brown sugars, these cupcakes are a chocolate lover's dream, while light and fluffy enough to satisfy any dessert craving. Ready in just 40 minutes, they’re the ideal quick-bake treat for any occasion, whether served plain or topped with your favorite frosting. Enhance your dessert game with this easy, wholesome, and crowd-pleasing recipe that guarantees double the chocolate and double the delight! Keywords: chocolate zucchini cupcakes, easy cupcake recipe, moist chocolate dessert, hidden vegetable recipes.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cups Unsweetened cocoa powder
• 1 teaspoon Baking soda
• 0.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 1 cups Granulated sugar
• 0.25 cups Light brown sugar
• 2 Eggs
• 0.5 cups Vegetable oil
• 2 teaspoons Vanilla extract
• 0.5 cups Whole milk
• 1.5 cups Grated zucchini
• 0.75 cups Semisweet chocolate chips

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease with nonstick spray.

Step 2

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, whisk the granulated sugar, light brown sugar, and eggs until smooth and creamy.

Step 4

Add the vegetable oil and vanilla extract to the wet ingredients and whisk until well combined.

Step 5

Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined—do not overmix.

Step 6

Gently fold in the grated zucchini until evenly distributed throughout the batter.

Step 7

Fold in the chocolate chips for added richness.

Step 8

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 9

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 10

Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Once cooled, enjoy as-is or frost with your favorite icing for an extra treat!

Nutrition Facts

Serving size	(1437.5g)

Amount per serving	% Daily Value*
Calories	3931.6

Total Fat 185.5g	0%
Saturated Fat 60.4g	0%
Polyunsaturated Fat 67.3g
Cholesterol 386.6mg	0%
Sodium 2312.6mg	0%
Total Carbohydrate 588.9g	0%
Dietary Fiber 63.2g	0%
Total Sugars 364.4g
Protein 75.3g	0%

Vitamin D 135.7IU	0%
Calcium 586.4mg	0%
Iron 36.4mg	0%
Potassium 3941.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 7.0%

Carbs: 54.4%