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 !

Chocolate Zucchini Cupcakes

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)

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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.