Yield: 18 cupcakes
Chocolate Chip Zucchini Cupcakes
Prep Time
20 minutes
Cook Time
25 minutes
Additional Time
15 minutes
Total Time
1 hour
You'll love these moist and fudgy, Chocolate Chip Zucchini Cupcakes! Hard to believe there's a vegetable inside these sweet cupcakes!
Ingredients
For the cupcakes:
- ¼ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ¼ cup milk
- 1 large egg
- 1 ¼ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup shredded zucchini
- ½ cup semi-sweet chocolate morsels
For the frosting:
- ¾ cup unsalted butter, softened
- 3 ½ cup powdered sugar
- ½ cup unsweetened cocoa powder
- ⅓ cup milk
- ½ cup semi-sweet chocolate morsels, for garnish
Instructions
- Preheat oven to 350°F. Line muffin pan with paper baking cups. Set aside.
- In a large mixing bowl, beat butter, sugar, baking soda, baking powder, salt, and canola oil together until blended. Add in vanilla, milk, and egg. Beat for 2-3 minutes.
- Add in flour and cocoa, beat an additional 2 minutes. Fol in zucchini and semi-sweet morsels.
- Scoop into cupcake liners until about ⅔ full. Bake for 22-25 minutes. Remove and cool completely before adding frosting.
- For the frosting, beat butter for 2-3 minutes until pale in color, scraping down the sides of the bowl as necessary. Add in powdered sugar, cocoa powder and milk. Beat 3-4 minutes until fluffy! Pipe onto cooled cupcakes. Sprinkle with chocolate chips and enjoy!
Notes
- Use our guide on how to shred zucchini.
- Do not over fill the cupcake liners. Unlike muffins, cupcake tops should be relatively flat so that you can add frosting evenly on top. The liners should be no more than ⅔ full.
- If your batter is dry...let the batter sit for about 10-15 minutes after adding the zucchini. This gives it time to set and allow the moisture of the zucchini to come out into the batter.
- Let the cupcakes cool COMPLETELY before you add the frosting. I know you'll be excited to taste them but resist the urge to pipe on the frosting too soon. Warm cupcakes will turn the frosting into a goopy, runny mess.
- Sprinkle extra chocolate chips on top. The garnish looks great and who doesn't want more chocolate in their life?
- This recipe makes a lot of frosting. Be prepared to have leftovers!
Nutrition Information:
Yield:
18Serving Size:
1 cupcakeAmount Per Serving: Calories: 350Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 70mgCarbohydrates: 49gFiber: 2gSugar: 38gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.