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

 

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.

5 from 1 vote
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
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

  • Taylor @ Food Faith Fitness says:

    I have written a few poems on FFF, but they don’t even come close to your poetic abilities! 😉 That made my day.
    Well, the combo of the poem and ALL THE CHOCOLATE made my day…these are amazing girl! Pinned 🙂

    • Crystal Lovell says:

      You always make me laugh! And I absolutely love your pictures, creations, and recipes you share! It’s my favorite thing to see on FB. Thank you! Can’t wait til I’m able to get one of your books.

      • Amanda says:

        Thank you!! That means so much to me. Be blessed!!

  • Katrina @ Warm Vanilla Sugar says:

    Gorgeous cupcakes! These look fabulous!

  • Sher says:

    Hi Amanda, these cupcakes look amazing. How did you get those tiny chocolate curls that are on top?

  • Maribel Cota ~Bruni's Boulangerie~ says:

    Amanda I made the White Zuccini cake and IS THE BEST CAKE EVER!
    I Think these cupcakes will not be the excepcion and the best part is I looooooove Chocolate.
    Thank you sooooo much!
    Chocolate, yummy, Healthy with the zucchini twist. Im in Heaven!

  • Maggie says:

    Your photography of those cupcakes? Amazing! I can’t imagine how yummy they must taste. Lucky little birthday boy getting a cake like this! And your choclate curls are pefection!

  • Erin | The Law Student's Wife says:

    Live it up and take credit where credit is due! These are 10,000 kinds of chocolate awesome. Fact.

  • Barbara @ Barbara Bakes says:

    These look irresistible. Love how you fancied them up 🙂

  • Alice // Hip Foodie Mom says:

    Amanda, I can’t get over how amazingly fabulous and rich these look!!! LOVE! and love the dollop method with frosting. . I’m going to have to try this ASAP! and love the poem 😛

  • Jocelyn @BruCrew Life says:

    Keep the zucchini goodness coming! I can’t get enough of it either. And I love it in chocolate goodies like these cupcakes! I’ve got my fat pants and I’m ready to dive into one. Now if only they would materialize in front of me…

  • Laura @ Laura's Culinary Adventures says:

    It has been a rough week, and I think I need a few of these to cheer me up 🙂

  • Lisa | Sweet 2 Eat Baking says:

    I haven’t yet tried putting courgette (zucchini) in any baked good yet. But it’s a fantastic way of smuggling veggies to those fussy kiddos that refuse to eat them otherwise.

    These look soooo indulgent. Yum.

  • sue/the view from great island says:

    I bet your kids were in zucchini heaven!

  • Michal says:

    Wow! looks really delicious!

  • Mallory @ Chocolate with Grace says:

    The absolute best way to use up zucchini! With chocolate! Sounds like you’ll have an awesome zucchini feast for your son’s birthday!

  • Sara says:

    Do you measure the zucchini before or after you’ve drained it?

    • Amanda says:

      In my recipes, it is always measured after it is drained. 🙂

  • Phi @ The Sweetphi Blog says:

    Love the beauty and detail of these bad boys! I also am a sucker for a good one bowl recipe, love that one only needs one bowl!

  • The Bearfoot Baker says:

    Zucchini and “double” chocolate! You had me at cupcake! 😉

  • Shana says:

    Is the Zucchini cooked (boiled) after it is shredded or mixed in the batter raw? Thanks!

    • Amanda says:

      mixed into batter raw.

  • Pam says:

    You never answered the question from sher……what was your technique for achieving the small chocolate curls please?

    • Amanda says:

      I purchased those curls from a bakery. I have not had success (and I have been trying!!) to get them consistently perfect.

    • Missy says:

      Take a large chocolate bar, and a large chefs knife. Place the chocolate of a table/counter top, flat side up. place knife on chocolate with 45 degreee angle(point of knife pointing to left or right NOT towards yourself!) towards you and pull knife towards you with medium pressure. Should curl up and shave the chocolate. 🙂

  • Courtney says:

    Hi. Can you please give a total weight of zucchini required for this recipe. I find ‘cup’ measurements are not always accurate depending on how they are ‘packed’ etc. Thankyou.

  • bonnie says:

    can you omit the oil i can’t have it is there anything else i can use to replace it.

    • Sarah says:

      I would suggest the same amount of melted butter if you can’t have oil. The buttery flavor will probably be overpowered by the chocolatey goodness, but it should still work!

  • Sarah says:

    These look fabulous, and I have some extra zucchini that are languishing in the bottom drawer of the fridge now, waiting to be roasted…or made into CAKE! What a brilliant idea! These look fabulous.

  • Sue says:

    I just wanted to leave a quick message and say that I liked your page a couple of months ago and LOVE everything that you post! Also your amazing photography, cooking and writing skills! Keep it up! I always look forward to the next!

    Best regards

  • Angela M Perry says:

    Hello. Can you make it without zucchini ? If so, how can you keep the chocolate moist?

    • Amanda says:

      I would recommend just making a chocolate cupcake if you want to omit the zucchini. 🙂

  • Vicky says:

    Hi Amanda, i am just a housewife who start to bake for my own son. I hve tried to bake cupcake for his birthday. The cupcake turns out nice but the liner was peeling off from the cupcake. Any suggestions for me?

    • Amanda says:

      Hi Vicky- Sounds like you might want to try a different brand of cupcake liner! 🙂

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