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!


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


  1. Preheat oven to 350°F. Line muffin pan with paper baking cups. Set aside.
  2. 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.
  3. Add in flour and cocoa, beat an additional 2 minutes. Fol in zucchini and semi-sweet morsels.
  4. Scoop into cupcake liners until about ⅔ full. Bake for 22-25 minutes. Remove and cool completely before adding frosting.
  5. 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!


  • 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:



Serving Size:

1 cupcake

Amount 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram