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

Chocolate Zucchini Cupcakes are rich and fudgy chocolate cupcakes, with almost 2 cups of grated zucchini, cocoa and chocolate chips!
Course Dessert
Cuisine American
Keyword chocolate cupcakes, zucchini cupcakes
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 1 hour
Total Time 1 hour 37 minutes
Servings 12 cupcakes
Calories 182kcal
Author Leanne

Ingredients

  • 1 cup all-purpose white flour spooned and levelled
  • ½ cup 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 coconut sugar
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon vanilla extract
  • 1 ¾ cups coarsely grated zucchini
  • 3 tablespoons mini chocolate chips (dairy-free, if necessary)
US Customary - Metric

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

  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.

Nutrition

Calories: 182kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 224mg | Potassium: 122mg | Fiber: 2g | Sugar: 12g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg