Yield: 15-18 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 tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp kosher salt
  • ¼ cup canola oil
  • ½ tsp 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
  • ¼ 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 (this makes a lot of frosting, so if you like less frosting on your cupcakes, cut recipe in half). Sprinkle with chocolate chips and enjoy!

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