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.


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



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


Tips for the Perfect Chocolate Zucchini Cupcake

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 not main source of moisture and should be 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.

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

5 from 7 votes
Chocolate Zucchini Cupcakes
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins

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!

Course: Dessert
Cuisine: American
Keyword: chocolate zucchini cupcakes, zucchini cupcakes
Servings: 26 cupcakes
Author: Amanda Rettke
  • 2 cups (256g) all purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon optional
  • 3 cups finely grated and lightly drained zucchini
  • 1 cup (224g) vegetable oil
  • 4 large eggs, room temperature and lightly beaten
  • ¾ cup mini semi-sweet chocolate chips, (up to 1 cup)
  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.

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  • Mary wakefield says:

    Can you make this without zucchini

  • Pam says:

    Oh so very yummy. I love this one like I love all your recipes. Thank you for always sharing the best ❤️❤️

  • Nathalie Sultana says:

    What is the frosting for the chocolate zucchini cupcakes pls

  • Ally says:

    Please post the frosting recipe

  • Linda says:

    What kind of frosting is this?

  • Cindy says:

    Can I use less sugar?

  • Karol says:

    Can I make this with self-rising flour? If so, do I still add the baking soda?

    • Elizabeth Keeney says:

      Hi, Karol! I work with iambaker and am happy to help with questions. You can use the same amount of self-rising flour, but eliminate the baking powder and salt in the recipe; the baking soda can stay in. I hope this helps, and have a great day!

  • L says:

    Added The cinnamon and Cayenne pepper then used extra chips -salted caramel – halfway through baking sprinkled in – the tended to sink to the bottom otherwise. I did not frost them just powdered sugar and cocoa sprinkled on top

  • Beth says:

    Where is the icing recipe? It looks amazing.

  • Lisa says:

    These are amazing! I am making this again as a cake. Does this make a 9×13?

    • Elizabeth Keeney says:

      Hi, Lisa! I work with iambaker and am happy to help with questions. Yes, you could use a 9×13-inch pan. You also might love the Zucchini Double Chocolate Cake, which is made in a 9×13-inch pan. Have a great day!

  • Becky Betsworth says:

    What is the chocolate fluffy frosting and where can I find the recipe?

  • Nancy MacD says:

    Hi Amanda!

    Love your posts! Thank you for sharing! I wondered if you had a recipe for that delicious looking chocolate frosting on the double chocolate zucchini cupcakes? Thanks!

  • Tracie Frontin says:

    Please post the frosting recipe.

  • Kathleen Poling says:

    I am looking for the frosting recipe for the zucchini cupcakes 🙂

  • Kathleen Poling says:

    Do you have an off a lot of battery left over after 24 cupcakes, can I freeze it?

  • Debi says:

    I want the recipe to the icing. That looks delicious.

  • RITA says:

    Hi. Where’s the icing recipe for the Chocolate Zucchini Cupcakes as pictured in original Fb post?

    • Amanda Rettke says:

      You are commenting on the post that has the recipe. The picture I posted on facebook is the 5th picture in this post.

  • Allison Eastman says:

    I have never written a review on a recipe but I had to for this one. I have made chocolate zucchini bread, cake, and cupcakes, but this is the most delicious recipe I have ever tried. I made only one change – I added a heaping teaspoon of expresso coffee crystals to the batter. I glazed the cakes with powdered sugar mixed with juice and ground rind of one lemon. Spectacular!

  • Allison Eastman says:

    Oops! I guess I made two changes – I added the espresso coffee crystals and left out the cinnamon.