Chocolate Zucchini Cupcakes

Chocolate Zucchini Cupcakes

Moist cocoa cupcakes with shredded zucchini folded into a rich, tender crumb.

Total 50 min Makes 24 cupcakes Calories 195/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

Shredded zucchini keeps these cocoa cupcakes exceptionally moist while staying completely undetectable under the chocolate flavor. They come together with simple pantry staples and bake up with a soft, tender crumb that pairs well with a swipe of chocolate or cream cheese frosting. Good for using up a glut of summer zucchini or packing into lunchboxes.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups zucchini, finely shredded and lightly squeezed
  • 1/2 cup semisweet chocolate chips

Method

  1. Preheat the oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners.

  2. Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a medium bowl.

  3. In a large bowl, whisk the vegetable oil and sugar together until combined, about 1 minute.

  4. Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract.

  5. Fold the shredded zucchini into the wet mixture.

  6. Add the dry ingredients to the wet mixture and stir just until no streaks of flour remain.

  7. Fold in the chocolate chips.

  8. Divide the batter evenly among the 24 lined muffin cups, filling each about two-thirds full.

  9. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  10. Cool the cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.

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    Chocolate Zucchini Cupcakes

    Shredded zucchini keeps these cocoa cupcakes exceptionally moist while staying completely undetectable under the chocolate flavor. They come together with simple pantry staples and bake up with a soft, tender crumb that pairs well with a swipe of chocolate or cream cheese frosting. Good for using up a glut of summer zucchini or packing into lunchboxes.

    50 min 24 cupcakes 195 cal

    Ingredients

    • 2 1/2 cups all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1 1/2 teaspoons baking soda
    • 1/2 teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 3/4 cup vegetable oil
    • 1 1/2 cups granulated sugar
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 2 cups zucchini, finely shredded and lightly squeezed
    • 1/2 cup semisweet chocolate chips

    Method

    1. 1

      Preheat the oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners.

    2. 2

      Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a medium bowl.

    3. 3

      In a large bowl, whisk the vegetable oil and sugar together until combined, about 1 minute.

    4. 4

      Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract.

    5. 5

      Fold the shredded zucchini into the wet mixture.

    6. 6

      Add the dry ingredients to the wet mixture and stir just until no streaks of flour remain.

    7. 7

      Fold in the chocolate chips.

    8. 8

      Divide the batter evenly among the 24 lined muffin cups, filling each about two-thirds full.

    9. 9

      Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

    10. 10

      Cool the cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.