Double Chocolate Zucchini Cupcakes

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!!

Double Chocolate Zucchini Cupcakes with Chocolate Frosting


This one 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.

I wish someone could just slap me when I am being so overly dramatic and pompous.

Forget I just said that.

Double 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.


Double Chocolate Zucchini Cupcakes with Chocolate Frosting



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


  • 2 c all purpose flour
  • 2 c granulated sugar
  • 3/4 c cocoa
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 4 eggs room temperature and lightly beaten
  • 1 c oil
  • 3 c finely grated and drained zucchini
  • 3/4 cup mini semi-sweet chocolate chips


  1. Heat oven to 350 degrees 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 18 minutes, or until an inserted toothpick is removed mostly clean.

Recipe adapted from

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 near by.


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 make these Chocolate Chocolate Zucchini Cookies and these Snickers Zucchini Cookies and this Peanut Butter Buttersctoch Pizza.

I just hope there is enough food.

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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..

Pam Miller

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.


Prepare pans? Lined or not? Grease and flour?

Dawn Chasse

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!!


What is the frosting and how do you make it


How do you get the chocolate shavings to curl up


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