Chocolate Zucchini Cupcakes
Indulge in the perfect balance of decadence and nutrition with these Chocolate Zucchini Cupcakes. Bursting with rich chocolate flavor and moist texture, these delightful treats cleverly hide fresh zucchini, making them a hit among kids and adults alike. Topped with creamy chocolate frosting or a simple dusting of powdered sugar, these cupcakes are ideal for any celebration or as an afternoon snack. Enjoy the surprise of vegetables in your dessert while savoring every delicious bite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup grated zucchini (about 1 medium zucchini, excess moisture removed)
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat together sugar, eggs, vegetable oil, and vanilla until smooth. Stir in the grated zucchini.
- Gradually mix the dry ingredients into the wet ingredients until just combined; avoid overmixing.
- Fold in the chocolate chips gently.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack before serving.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg