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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!! Especially these Chocolate Zucchini Cupcakes!

Course Dessert
Cuisine American
Keyword chocolate zucchini cupcakes, zucchini cupcakes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
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.