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  • Double Chocolate Zucchini Cupcakes

    filed under: Cupcakes on August 15, 2014

    Um, have you noticed?  I am putting zucchini in everything.  I can’t say I am sorry though, because everything I am making is so darn delicious!! Especially these Chocolate Zucchini Cupcakes!

    The BEST Chocolate Zucchini Cupcakes with Perfect Chocolate Frosting

    Chocolate Zucchini Cupcakes

    This zucchini cupcake recipe is a favorite so far, as it is over-the-top chocolatey.  Everything is rich and creamy and moist and amazing.  It’s pretty much the best cupcake to ever be made in the history of all the cupcake making world.

     

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    Easy Chocolate Zucchini Cupcakes with Chocolate Frosting

     

    Since I have been baking with zucchini so much lately, I thought I would write a little poem about it.

    And now, Poetry with i am baker.

     

    How to Make Chocolate Zucchini Cupcakes

     

    Zucchini

    You grow fast

    and have hardly any flavor

    Yet I love you

    and your green innards.

    Pretty good huh?

    Don’t worry.  I will stick to baking.

    Double Chocolate Zucchini Cupcakes with Chocolate Frosting

     

    Some things worth mentioning:

    This is a one bowl cupcake recipe.  One bowl.  I LOVE that.  I dislike dishes.  A lot.  One bowl!  Well, excluding the bowl you beat the eggs in.  Darn it.

    *I used this Chocolate Frosting recipe for the cupcakes.  Using an ice cream scoop, I just dropped a dollop on each cupcake.  It’s my new favorite way to decorate!

    These suckers are rich.  RICH I TELL YOU.  Make sure you have milk and loose fitting pants nearby.

    Chocolate Zucchini Cupcakes

    How to Bake with Zucchini

    When using zucchini in recipes there are a couple tips & tricks help to make sure your baked goods are perfect!

    -Use the fine side of your grater. Coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe. (Farm kids tend to want that!)

    -Some recipes ask that the zucchini is pressed well with a clean towel to soak up excess moisture or to prevent whatever your baking from getting too soggy. Pay close attention to the recipe that you are making with zucchini as the level of moisture they provide is important. For instance, in this recipe, the zucchini is the main source of moisture and should not be completely drained!

     

    This recipe was adapted from a cake recipe, and I am making it into a cake today! It’s my son’s birthday soon and we are having a big party tomorrow… his request was Chocolate Zucchini Cake with Chocolate Frosting and White Zucchini Cake with Strawberry Frosting.  (Ok, so I added the zucchini request in there, but he will love it!)

    I am also made these Chocolate Chocolate Zucchini Cookies and these Snickers Zucchini Cookies and this Peanut Butter Buttersctoch Pizza.

    Chocolate Zucchini Cupcakes
    Prep Time
    10 mins
    Cook Time
    18 mins
    Total Time
    28 mins
     
    Course: Dessert
    Cuisine: American
    Keyword: chocolate zucchini cupcakes, zucchini cupcakes
    Servings: 26 cupcakes
    Author: Amanda
    Ingredients
    • 2 cups (256g) all purpose flour
    • 2 cup (400g) granulated sugar
    • 3/4 cup (75g) unsweetened cocoa
    • 2 tsp. baking soda
    • 1 tsp. baking powder
    • 1/2 tsp. salt
    • 1 tsp. cinnamon optional
    • 3 cups finely grated and lightly drained zucchini
    • 1 cup (224g) vegetable oil
    • 4 large eggs lightly beaten room temperature
    • 3/4 cup mini semi-sweet chocolate chips (up to 1 cup)
    Instructions
    1. Heat oven to 350°F. Prepare cupcakes pans with liners. (Yields roughly 26-28 cupcakes)

    2. In a large bowl add flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. With a whisk gently sift ingredients.
    3. Make a well in the center of the dry ingredients and add the eggs and oil. Mix by hand. Batter will be fairly thick. Add in grated zucchini and chocolate chips and fold in with spatula. Batter should loosen up a bit with the moisture from the zucchini.
    4. Using an ice cream scoop, fill up cupcake liners 2/3 full.
    5. Bake for about 15-18 minutes, or until an inserted toothpick is removed mostly clean.

    6. Allow to cool completely before frosting.

    Hope you love these Chocolate Zucchini Cupcakes as much as we do! Here is the chocolate frosting recipe!

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    Comments

    HAH! well your poem made me laugh and your recipe & pictures made me want these cupcakes, so – guess you did your job!

    These look amazing!!! My husband is a HUGE chocolate fan but with that same power that loves chocolate he also HATES zucchini… Do these taste like zucchini?

      Not at all!

      Unless you tell him, he’ll never know there is zucchini the cake. It adds a lot of moisture and makes the cake so tender. Chocolate and Zucchini is a classic combo. I’ve been making a chocolate zucchini cake since the early 80s. Delicious! Can’t wait to try the cupcakes. Thanks for sharing!

        Can you post your zucchini cake recipe, Please?…XOXOXO.

    How do you shave the chocolate to get the pieces close to perfect. Every time I do this the chocolate shaves off into tiny tiny pieces. No curves..

    This is very exciting to me

    Has anyone tried substituting banana or apple sauce for the oil? I would like to do that in an effort to make these a little healthier, but I wonder what would happen to the texture.

      I have for other cakes and they turned out great and you could not tell a difference.

    Prepare pans? Lined or not? Grease and flour?

    Looking forward to trying this receipe! I have been making the zucchini, Blueberry cake and also making it as muffins. Very yummy. I have made a couple changes though. I have used 1 1/2 cup flour and 1 1/2 cup Shaklee Instant Soy Protein instead of just flour. I have cut the sugar to 1 3/4 cup. I have added an additional egg since it needed a little more liquid. It tastes Exactly like the original receipe. Helps keep the Glycemic level from spiking with the added are protein!

    Looking forward to this yummy dessert! Looking for the cake version. Both links in the blog take me to the cupcake version. I will guess for the baking time and follow the recipe otherwise.

    Thank you for the recipe. I’m definitely going to try it. I love the color of your utensils. Is it rose gold or ?? . Where can I get it

    Your link to the chocolate frosting directs to white zuccini cake. Oops!

    Do you use the zucchini only to moisten it, or does it leave a taste in the cupcake?

    Love your site, Amanda!!

      Zucchini makes a moist cake and takes on the flavor of whatever you put it with.

    What is the frosting and how do you make it

    How do you get the chocolate shavings to curl up

      You can buy the chocolate curls online.

    Could this recipe be done as gluten free using coconut flour rather than regular flour?

    Did I miss the frosting recipe please? Thank you!

    I your best brownie recipe

    These recipes are so awesome !! Thank you for sharing them !

    I would have really liked the chocolate frosting recipe that you used to go along with the Double chocolate Zucchini cupcake recipe!! So far I have not found a chocolate frosting recipe that I am really in love with!! I tryed the one on the Hershey’s chocolate Cocoa box I don’t know what I did wrong but we didn’t fall in love with it!!

    Don't Pass on Dessert!