Zucchini Chocolate Chip Cupcakes
Indulge in the perfect marriage of rich chocolate flavor and hidden veggie goodness with these Zucchini Chocolate Chip Cupcakes. Moist, fluffy, and decadently studded with semi-sweet chocolate chips, these cupcakes are a clever way to sneak in extra nutrients without sacrificing dessert's charm. Shredded zucchini ensures a naturally tender texture, while hints of cocoa and an optional dash of cinnamon add a warm depth to each bite. Ready in just 35 minutes from prep to finish, these cupcakes are ideal for a quick treat or a healthier twist on classic chocolate desserts. Serve them as is or top with a dollop of whipped cream or frosting for an extra sweet touch—perfect for satisfying chocolate cravings with a wholesome twist!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon (optional)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Shredded zucchini
- 0.75 cup Semi-sweet chocolate chips
- 2 tablespoons Milk (optional, if batter is too thick)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the egg and vanilla extract to the sugar mixture, mixing until smooth.
Fold the shredded zucchini into the wet mixture.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If the batter is too thick, add milk one tablespoon at a time until it reaches a smooth consistency.
Gently fold in the chocolate chips, being careful not to overmix the batter.
Spoon the batter evenly into the prepared cupcake liners, 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 let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 453.4 g | 165% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 259.8 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 212 mg | 16% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1596 mg | 34% | |
*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.
