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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  • Michelle says:

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

  • Diane says:

    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?

    • Amanda says:

      Not at all!

    • Beth says:

      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!

      • Helen says:

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

  • Eden says:

    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 says:

    This is very exciting to me

  • fox says:

    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.

    • Kris says:

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

  • margy says:

    Prepare pans? Lined or not? Grease and flour?

    • Amanda says:

      Whatever method works best for you!

  • Dawn Chasse says:

    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!

  • Lynda says:

    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.

  • Yen says:

    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

  • Bethany says:

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

    • Karen says:

      The choco frosting is on the white zuccini cake. The recipe for the frosting is included as listed.

  • Pearl says:

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

    Love your site, Amanda!!

    • Diana Roberts says:

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

  • Ryan says:

    What is the frosting and how do you make it

  • Ryan says:

    How do you get the chocolate shavings to curl up

    • judy says:

      You can buy the chocolate curls online.

  • Kali says:

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

  • Elizabeth Mueller says:

    I’m going to bake the blueberry cake!
    It looks yummy and easy to bake.
    Next the chocolate cupcakes!
    No wonder I can’t drop the last ten pounds! Lol

  • Chelle says:

    Did I miss the frosting recipe please? Thank you!

  • Mimi says:

    I your best brownie recipe

  • Diana Fillmore says:

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

  • Bonnie says:

    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!!

  • Julie Man says:

    Top Great. I love it so much.

  • Sonia sullivan says:

    Where is the frosting or what is the to choc. Scoop onto of the choc. Zucchini cup cakes please I’d like the recipe. Thank you

  • deborah peirson says:

    Can you please post the frosting for these I hate half of a recipe

  • Karen says:

    Any way to confver that to a diabetic plan? I can see dark chocolate…maybe stevia instead of sugar…anything to keep the taste and cut the carbs…

  • Linda Haselmajer says:

    Wow so much sugar in your amazing recipes. Do you have any low sugar recipes for diabetics?

  • Lisa says:

    I always use applesauce in lieu of oil or shortening. Can’t taste it but it makes the cake denser.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.