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.
*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.
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.
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. (One of my faves is this chocolate avocado 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.
More cupcake recipes
If you make this recipe, I’d love to hear what you think in the comments below!
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PrintChocolate Zucchini Cupcakes
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
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
- 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 frosting like this avocado chocolate 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.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
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!
Katherine | Love In My Oven says
Oh my goodness Leanne! These are awesome – I love how healthy they are. I’m legit going to make them for the boys this weekend! They’ll be so excited for cupcakes and I’ll be so excited for how healthy they are!! XO
Leanne says
Thanks so much Katherine! I hope your boys like them! Be sure to let me know what they think!
Mary Ann | The Beach House Kitchen says
How fun are these Leanne! I love that coconut whipped icing too! So delicious I bet!
Leanne says
Thanks Mary Ann! The coconut whip is a must for cupcakes!! Happy weekend!
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 🙂
Leanne says
Thanks Ashika! That’s definitely one of the reasons I love baking with zucchini! That, and I’m able to sneak some veggies into dessert! 😉
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 🙂
Leanne says
Thanks so much Haylie! I hope you get a chance to make them! The coconut whip is my go-to frosting!
heather (delicious not gorgeous) says
that sprinkle mix is so cute! and i’ve been meaning to experiment with coconut whip- this one looks so decadent and chocolatey (:
Jenni says
These sound fantastic–so moist and decadent but also pretty healthy. A great combination! Plus they’re so pretty! Totally shower-worthy! 🙂
Leanne says
Thank you Jenni! They are a nice little balance of decadent treat with some healthier ingredients! Have a great week!
Jessica from Cooking in my Genes says
Can’t beat a chocolate cupcake and this one looks divine! That frosting – OMG. I need one of these right about now!
Leanne says
Thanks Jessica! It’s hard to eat just one! The coconut whip is a bit addictive!
Melissa says
I made a delicious pasta dish with grated zucchini last night and have some left over, this is perfect and sounds so yummy!!!
Leanne says
Thanks Melissa! Aside from baked goods, my fave way to enjoy zucchini is in a pasta dish!
Trang says
I love that you use coconut whipped cream, I just discovered this myself and it’s a life changer!
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!
Kelsie | the itsy-bitsy kitchen says
I LOVE these! Chocolate and zucchini are so good together! And I’m really hungry looking at your pictures–what else is new? Have a great week, Leanne!
Leanne says
Thanks Kelsie! Chocolate and zucchini are a great pair! And I get hungry looking at your dessert pics all the time! Enjoy your week!
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 😉
Leanne says
Thanks Dawn! Yes, thank goodness for short weeks….and sprinkles! Hope your week is great too!
Neha says
Can’t get any prettier Leanne! Love the moisture zucchini adds to the chocolate cupcakes. Loving all your clicks!
Leanne says
Thanks so much Neha! Hope you’re having a great holiday weekend!
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!
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!
[email protected] says
Give me a big bowl of that frosting and a spoon!
Leanne says
Haha! I like the way you think Patrick!
annie@ciaochowbambina says
I love how festive these are! A perfect treat for this holiday weekend! 🙂
Leanne says
Thanks Annie! I wish I had a batch right now!