Zucchini Chocolate Chip Cupcakes

Indulge in the perfect marriage of rich chocolate flavor and hidden veggie goodness with these Zucchini Chocolate Chip Cupcakes. Moist, fluffy, and decadently studded with semi-sweet chocolate chips, these cupcakes are a clever way to sneak in extra nutrients without sacrificing dessert's charm. Shredded zucchini ensures a naturally tender texture, while hints of cocoa and an optional dash of cinnamon add a warm depth to each bite. Ready in just 35 minutes from prep to finish, these cupcakes are ideal for a quick treat or a healthier twist on classic chocolate desserts. Serve them as is or top with a dollop of whipped cream or frosting for an extra sweet touch—perfect for satisfying chocolate cravings with a wholesome twist!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.25 cup Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 teaspoon Ground cinnamon (optional)
• 0.75 cup Granulated sugar
• 0.25 cup Brown sugar
• 0.5 cup Vegetable oil
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1 cup Shredded zucchini
• 0.75 cup Semi-sweet chocolate chips
• 2 tablespoons Milk (optional, if batter is too thick)

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

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

Step 3

In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.

Step 4

Add the egg and vanilla extract to the sugar mixture, mixing until smooth.

Step 5

Fold the shredded zucchini into the wet mixture.

Step 6

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If the batter is too thick, add milk one tablespoon at a time until it reaches a smooth consistency.

Step 7

Gently fold in the chocolate chips, being careful not to overmix the batter.

Step 8

Spoon the batter evenly into the prepared cupcake liners, 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 let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Nutrition Facts

Serving size	(888.4g)

Amount per serving	% Daily Value*
Calories	3147.3

Total Fat 157.1g	0%
Saturated Fat 43.6g	0%
Polyunsaturated Fat 69.2g
Cholesterol 220.8mg	0%
Sodium 1815.3mg	0%
Total Carbohydrate 453.4g	0%
Dietary Fiber 36.0g	0%
Total Sugars 259.8g
Protein 48.1g	0%

Vitamin D 68.8IU	0%
Calcium 211.5mg	0%
Iron 22.5mg	0%
Potassium 1596.2mg	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: 41.3%

Protein: 5.6%

Carbs: 53.0%