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Chocolate Zucchini Cupcakes

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Chocolate Zucchini Cupcakes are rich and fudgy chocolate cupcakes, with almost 2 cups of grated zucchini, cocoa and chocolate chips. Enjoy these zucchini cupcakes as a decadent muffin or top them with your favorite frosting!

I know, that 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.

Chocolate cupcake on a cupcake wrapper with a bite taken out of it.

*This recipe was originally published in August 2018. It has been updated with new photos, text and adjustments to the recipe.

Zucchini season is in full swing here! While I don’t grow it myself, I always stock up at the farmer’s market. (When I’m not baking with it, I’m usually spiralizing it to make these zucchini noodle bowls)!

Why you’ll love this recipe

  • These zucchini cupcakes are oil-based and made without butter or milk, so they’re dairy-free. (Just make sure to use dairy-free frosting 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.
  • There’s no electric mixer required. All you need are a few bowls, a whisk and a spatula.
  • They taste so decadent, even without the frosting, as they have a rich and fudgy texture.

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.

Ingredients to make chocolate zucchini cupcakes arranged individually.

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.

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.

Collage of 4 images demonstrating how the dry ingredients and wet mixture come together to make the cupcake batter.

Divide the batter into the prepared muffin pan. (Each cup should be about ¾ full).

Cupcake batter divided into a muffin pan.

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. (One of my faves is this chocolate avocado frosting).

Cupcakes baked up in a muffin pan.

Frequently asked questions

How do you grate zucchini for cupcakes?

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. 

Do you need to squeeze the moisture out of the grated zucchini?

No, you don’t need to do this. The moisture will ensure these cupcakes are soft and tender. Plus, it saves time!

Do you need to peel zucchini before baking with it?

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.

Can this cupcake recipe be made into a zucchini 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!

Overhead view of cupcakes being topped with frosting.

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.
Overhead view of zucchini cupcakes on a plate and topped with chocolate frosting.

More cupcake recipes

If you make this recipe, I’d love to hear what you think in the comments below!

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Close up view of a chocolate zucchini cupcake with a bite taken out of it.

Chocolate Zucchini Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 15 reviews
  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian
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Description

Chocolate Zucchini Cupcakes are rich and fudgy chocolate cupcakes, with almost 2 cups of grated zucchini, cocoa and chocolate chips!

Ingredients

  • 1 cup all-purpose white flour, spooned and levelled (or 125 grams)
  • 1/2 cup Dutch processed cocoa (or 45 grams), sifted if lumpy
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 1 cup coconut sugar (or 180 grams)
  • 1/3 cup extra virgin olive oil (or 80 millilitres)
  • 1 tablespoon vanilla extract
  • 1 3/4 cups coarsely grated zucchini (or 190 grams)
  • 3 tablespoons mini chocolate chips (dairy-free if necessary)

Instructions

  1. Preheat oven to 325F and line a 12-cup muffin pan with cupcake liners.
  2. In a medium-sized bowl, whisk together the flour, cocoa, cinnamon, baking powder, baking soda and salt.
  3. In a separate large bowl, whisk the eggs, then whisk in the coconut sugar, oil and vanilla. Stir in the zucchini.
  4. Gradually add the dry ingredients to the wet mixture, stirring well after each addition.
  5. Stir in the chocolate chips.
  6. Divide the batter evenly into the 12 cupcake liners.
  7. Bake for 20-22 minutes, or until a tooth pick inserted into the middle of a cupcake comes out clean.
  8. Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  9. Enjoy on their own or top with frosting like this avocado chocolate frosting.

Notes

  1. Bring your ingredients to room temperature as they’ll mix together more easily.
  2. Don’t drain or press the water out of the grated zucchini. The moisture is needed in the batter.
  3. You’ll want the zucchini coarsely shredded, so use the larger shredding holes on a box grater (cheese grater).
  4. You can substitute lightly packed brown sugar for the coconut sugar.
  5. When measuring the flour for this recipe, use the spoon and level method or weigh it.
  6. Use dairy-free chocolate chips and frosting to keep these cupcakes dairy-free.
  7. When filling the cupcake pan, each cavity should be about ¾ full.
  8. The cupcakes should be fully cooled before frosting. If they’re still warm, the frosting will melt off.
  9. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Reader Interactions

Comments

  1. 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 !

    Reply

  2. 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!

    Reply

  3. 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.

    Reply

  6. Ashika | Gardening Foodie says

    These cupcakes look so pretty Leanne. Chocolate and zucchini are so perfect in cakes and cupcakes. I love how zucchini helps keep the cupcakes moist and fluffy. The frosting looks amazing and those sprinkles just so cute 🙂

    Reply

  7. Haylie Abele says

    These look delightful, Leanne! Love that they’re healthier and the coconut whip sounds amazing! I’ll need to use up the last of my zucchini with these! Another great recipe 🙂

    Reply

    • Leanne says

      I discovered coconut whipped cream a few years ago, and it is a complete game changer! It’s my go-to dairy-free frosting! Have a great week Trang!

      Reply

  14. Dawn says

    While I’m sad that summer is coming to an end I absolutely love fall – it’s my fave! These cupcakes are super fun, Leanne..I just love all those pretty sprinkles and I can only imagine how tasty that frosting is! Hope you have a fabulous week…it’s a short one 😉

    Reply

  16. marcie says

    I’m on board with summer coming to end now. Fall is my favorite time of year and always has been. 🙂 These cupcakes are so pretty and it doesn’t get much better than chocolate and zucchini. That coconut whip frosting sounds fantastic!

    Reply

    • Leanne says

      Thanks Marcie! The coconut whip is my favourite frosting to add to desserts! I’ve used it in countless recipes. And I’m with you about fall. It’s the best time of year!

      Reply

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