Chocolate Zucchini Cupcakes
Indulge in the ultimate fusion of indulgence and freshness with these irresistible Chocolate Zucchini Cupcakes! Perfectly moist and decadently rich, these cupcakes feature a hidden twist—grated zucchini—which adds a boost of moisture and nutrition while remaining undetectable in flavor. Made with cocoa powder, semisweet chocolate chips, and a blend of granulated and brown sugars, these cupcakes are a chocolate lover's dream, while light and fluffy enough to satisfy any dessert craving. Ready in just 40 minutes, they’re the ideal quick-bake treat for any occasion, whether served plain or topped with your favorite frosting. Enhance your dessert game with this easy, wholesome, and crowd-pleasing recipe that guarantees double the chocolate and double the delight! Keywords: chocolate zucchini cupcakes, easy cupcake recipe, moist chocolate dessert, hidden vegetable recipes.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cups Granulated sugar
- 0.25 cups Light brown sugar
- 2 Eggs
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 1.5 cups Grated zucchini
- 0.75 cups Semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease with nonstick spray.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, whisk the granulated sugar, light brown sugar, and eggs until smooth and creamy.
Add the vegetable oil and vanilla extract to the wet ingredients and whisk until well combined.
Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
Gently fold in the grated zucchini until evenly distributed throughout the batter.
Fold in the chocolate chips for added richness.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, enjoy as-is or frost with your favorite icing for an extra treat!
Nutrition Facts
Calories |
3932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.5 g | 238% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 588.9 g | 214% | |
| Dietary Fiber | 63.2 g | 226% | |
| Total Sugars | 364.4 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 586 mg | 45% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 3942 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
