Chocolate Zucchini Cupcakes are rich and fudgy, with almost 2 cups of grated zucchini, cocoa and chocolate chips. You don't need to press or drain the zucchini. Just shred it and add it to the batter. This helps create super moist chocolate cupcakes. They're also oil-based, made without butter or milk, so they're not only soft and tender, but they're dairy-free. (Just make sure to use dairy-free frosting and chocolate chips). You can also enjoy them as a decadent muffin without any frosting!
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Table of Contents
*This recipe was originally published in August 2018. It has been updated with new photos, text and adjustments to the recipe.
I know, 2 cups seems like a lot of zucchini packed into 12 cupcakes, but I promise, you can't taste it! Zucchini adds moisture to baked goods, like these almond flour zucchini muffins, so it makes these cupcakes extra soft and tender.
Details on the ingredients
Below is an overview of the ingredients used. For the exact quantities, please visit the recipe card at the end of this post.
- Zucchini - You'll need 1 ¾ cups of grated zucchini. Just use the larger shredding holes on your box grater.
- Cocoa - For a rich and chocolatey cupcake, the recipe calls for ½ cup of Dutch-processed cocoa. I haven't tested this recipe with natural cocoa. (Dutch-processed is my favorite for cupcakes and cakes, like this air fryer chocolate cake).
- Flour - While I normally use whole wheat flour for much of my baking, I decided to use all-purpose white flour for these cupcakes. You'll need 1 cup, spooned and levelled.
- Oil - I like to use extra virgin olive oil in my baking, but you can use another type of oil like canola, avocado or olive oil.
- Coconut sugar - This sweetener adds a rich, caramel flavor and is less refined than brown sugar. If you don't have coconut sugar, you can substitute with lightly packed brown sugar.
- Cinnamon - You'll love the hint of cinnamon in these cupcakes. It really enhances the chocolate flavor.
- Eggs - Two eggs will add moisture and help with leavening. Bring them to room temperature before whisking them with the other ingredients.
- Vanilla - A full tablespoon is added to enhance the flavor of the other ingredients. Be sure to use real vanilla extract and not artificial.
- Baking soda and baking powder - Both are used in combination for leavening.
- Salt - Some fine sea salt is added as a flavor enhancer. You can also use kosher salt, if you prefer.
- Chocolate chips - For extra chocolate flavor, I like to add 3 tablespoons of mini chocolate chips. You can leave them out if you prefer, but the chocolate chips melt into the muffins to create an extra fudgy texture.
How to make chocolate zucchini cupcakes
Preheat your oven to 325F and line a 12-cup muffin pan with cupcake liners.
Whisk together your dry ingredients (except the chocolate chips).
In a separate large bowl, whisk together your eggs and then whisk in the remaining wet ingredients, adding the zucchini last.
Gradually, stir the dry ingredients into the wet mixture. (The batter will be thick).
Stir in the chocolate chips.
Divide the batter into the prepared muffin pan. (Each cup should be about ¾ full).
Bake for 20-22 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Let cool completely. Enjoy them unfrosted (like muffins) or top with your favorite chocolate frosting.
My favorite frosting options
- Avocado Chocolate Frosting
- Chocolate Peanut Butter Buttercream
- Peanut Butter Cream Cheese Frosting
- Sour Cream Chocolate Frosting
- Sour Cream Vanilla Bean Frosting
Frequently asked questions
You'll want the zucchini coarsely shredded so just use the larger shredding holes on a box grater (cheese grater). If you use the small holes and finely shred the zucchini, you will end up with too much.
No, you don't need to do this. The moisture will ensure these cupcakes are soft and tender. Plus, it saves time!
No, you can leave the skin on the zucchini. Just try to choose zucchini without any dents or scratches on the skin, and wash well before shredding. The skin is thin so it really isn't noticeable in the cake.
I've only tested this recipe as cupcakes, but if you're looking for a cake recipe, you can try this chocolate zucchini cake!
Storage and freezing
Store these unfrosted chocolate cupcakes in an airtight container at room temperature. They will stay moist and tender for 3 days. If they're frosted, store them in the fridge.
To freeze, place the unfrosted cupcakes in a freezer safe container in a single layer. They'll last in the freezer for up to 3 months.
Let defrost at room temperature before frosting.
Measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you'll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you'll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
Key recipe tips
- Bring your eggs to room temperature as they'll mix together with the other ingredients more easily.
- Don't drain or press the water out of the grated zucchini. The moisture is needed in the batter.
- When measuring the flour for this recipe, use the spoon and level method. I've also included the amount in the recipe card in grams.
- When filling the cupcake pan, each cavity should be about ¾ full.
- The cupcakes should be fully cooled before frosting. If they're still warm, the frosting will melt off.
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If you make this recipe, please leave a review and rating below to let me know what you think. If you have a question, drop that below too!
📖 Recipe
Chocolate Zucchini Cupcakes
Ingredients
- 1 cup (125 g) all-purpose white flour, spooned and levelled
- ½ cup (45 g) Dutch processed cocoa, sifted if lumpy
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup (180 g) coconut sugar
- ⅓ cup (80 ml) extra virgin olive oil
- 1 tablespoon vanilla extract
- 1 ¾ cups (190 g) coarsely grated zucchini
- 3 tablespoons mini chocolate chips, (dairy-free, if necessary)
Instructions
- Preheat oven to 325F and line a 12-cup muffin pan with cupcake liners.
- In a medium-sized bowl, whisk together the flour, cocoa, cinnamon, baking powder, baking soda and salt.
- In a separate large bowl, whisk the eggs, then whisk in the coconut sugar, oil and vanilla. Stir in the zucchini.
- Gradually add the dry ingredients to the wet mixture, stirring well after each addition.
- Stir in the chocolate chips.
- Divide the batter evenly into the 12 cupcake liners.
- Bake for 20-22 minutes, or until a tooth pick inserted into the middle of a cupcake comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Enjoy on their own or top with your favorite frosting.
Notes
- Bring your ingredients to room temperature as they'll mix together more easily.
- Don't drain or press the water out of the grated zucchini. The moisture is needed in the batter.
- You'll want the zucchini coarsely shredded, so use the larger shredding holes on a box grater (cheese grater).
- You can substitute lightly packed brown sugar for the coconut sugar.
- When measuring the flour for this recipe, use the spoon and level method or weigh it.
- Use dairy-free chocolate chips and frosting to keep these cupcakes dairy-free.
- When filling the cupcake pan, each cavity should be about ¾ full.
- The cupcakes should be fully cooled before frosting. If they're still warm, the frosting will melt off.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Alicia says
These cupcakes were absolutely perfect for toddlers requesting Chocolate Cupcakes for birthday!! Moist, chocolatey and delicious! Served with cream cheese frosting and a few colored sprinkles on top.
Thank you for this recipe! I'm going to try it again now with almond flour for my gluten free crowd, hope it comes out just as well.
Leanne says
Thanks Alicia! I'm so glad the cupcakes were enjoyed for a birthday! If you're looking to make these cupcakes gluten-free, I would try using a 1:1 gluten-free baking flour where you can make a direct substitution. Almond flour wouldn't work in this recipe without making other ingredient adjustments. I also have this recipe for almond flour chocolate cupcakes if you're interested in making a gluten-free chocolate cupcake with almond flour - https://www.crumbtopbaking.com/almond-flour-chocolate-cupcakes/
Sarah says
These turned out amazing! Soft delicate and delicious! Subbed half cup apple sauce for the two eggs, and added an extra tsp baking powder. Yum!
Leanne says
Hi Sarah! I'm so glad you enjoyed the cupcakes. Thank you for sharing your substitutions!
Becki says
This looks like a very good recipe. I wonder if I could make these as mini muffins? How many mini muffins would it make? How long would I bake them?
Leanne says
Hi Becki! I haven't tested these cupcakes in a mini muffin pan, but if you give it a try, I would reduce the baking time to 10-12 minutes.
Patty says
Leeanne, thank you for sharing this incredibly delicious receipe. This by far is one of the most delicious chocolate chip zucchini cupcake receipe's I have made. It's not heavy, but packed with flavor!
I made this receipe with the substitutes as provided:
Hershey's cocoa in place of Dutch processed cocoa; lightly packed light brown sugar in place of coconut sugar; Canola oil in place of extra virgin olive oil & added sliced almonds.
Leanne says
Hi Patty! I'm so glad you enjoyed the recipe! Thanks so much for taking the time to let me know and for sharing your substitutions.
Jay says
Amazing recipe! The batter was just perfect. The cupcake was sooo good, like something from the store. I am going to frost it tomorrow using the chocolate avocado frosting.
Leanne says
Thanks Jay! So glad you like the recipe and hope you enjoy the avocado frosting too!
Leslie Hancock says
Ok, they are now cooked, cooked and sampled. Once called, they fell in the centre so they do not have a very attractive appearance. They taste ok but not outstanding.. on the whole, I have to wonder f maybe the ingredient proportions were not quite right as written.
Leanne says
Hi Leslie. I'm sorry the cupcake recipe didn't work out for you. The recipe was tested multiple times with the measurements noted in the recipe card. The batter will be thick when incorporating the dry ingredients, but it won't be very thick. If your batter was extremely thin, it may be from the moisture in the zucchini. Did you coarsely grate the zucchini? If it is finely grated, this will add too much zucchini to the batter, which could cause the batter to be thinner and the cupcakes to sink in the middle. I hope that helps. Thank you for providing your feedback.
Leslie Hancock says
I have just put these in the oven and so cannot comment on taste but I found the batter to be extremely thin despite the recipe note that the batter would be very thick. Mine was thin to the point of runny and I wonder if the measurements noted in the recipe, which I followed EXACTLY are correct?
Dana says
I've never been a big fan of Fall (mostly because I don't like the shorter days---I need lots of sun!) but as I'm getting older I am finding that I am liking the season a little more. I think part of that is liking the summer humidity a lot less than I used to (haha!) and of course, Fall Baking is one of the best times of the year for us bakers!! These sound so wonderful Leanne and I love the cooconut whip topping! I'm not a huge fan of overly sweet buttercreams either and I often use coconut whip on cupcakes or carrot cake as well. I actually haven't tried a chocolate coconut whip yet, I need to try that ASAP!!
Sneaky zucchini is the best, isn't it? Pinning and making these soon, sprinkles and all!! 😀
Leanne says
Thanks Dana! I hope you get a chance to try these! The chocolate coconut whip is the best! Fall has always been my favourite time of year. While I love a warm summer day, by the time August rolls around, I'm longing for the changing season and cool fall days!
Kelly | Foodtasia says
These are just beautiful! I can't believe how healthy they are - I'd eat the whole batch!
Leanne says
Thanks so much Kelly! It's definitely hard to eat just one!
Kelly @ Kelly Lynns Sweets and Treats says
I love virtual baby showers! So fun!! And these cupcakes look so chocolatey and decadent but with good got you ingredients! Yum 🙂
Leanne says
Thanks Kelly! Yes, these cupcakes are the best of both worlds - some decadence with some wholesome ingredients!
Erin @ The Speckled Palate says
Leanne! These cupcakes are absolutely GORGEOUS and include so many things I love--zucchini, chocolate, gorgeous frosting and sprinkles! Seriously. So good, and I feel so flattered that y'all got together for this sweet surprise!
Thank you so much for participating in this shower to welcome Baby Speckle—she and I feel so loved and supported! Now if there was a way for us to share all this food via the Internet so I could have a bite of everything, that would be amazing...
Leanne says
Thanks Erin! I was happy to participate and celebrate the soon-to-be arrival of Baby Speckle! And yes, wouldn't it be amazing to actually share all of this food! What a shower that would be! Hope you're doing well!
Lizzy says
Love this virtual baby shower! How cute- and such great recipes. And these cupcakes are just so darn pretty! That icing recipe looks perfect !
Leanne says
Thanks Lizzy! I wish it was an in-person shower so I could enjoy all the delicious eats! Have a great weekend!
Marisa says
I too prefer the cooler temperatures and LOVE Fall baking! These are such cute cupcakes and that coconut whip sounds heavenly...looking forward to trying!
Leanne says
Thanks Marisa! Fall is just so cozy! Love cooking and baking with all the fall produce and spices. Enjoy your fall baking!
Marie says
These are the cutest little cupcakes. I've never tried zucchini in cakes before but it looks like it makes them very moist so I definitely have to give these a try.
Leanne says
Thanks Marie! Zucchini really keeps them moist. Baking with zucchini is definitely worth a try! Have a great weekend!