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Chocolate Zucchini Cupcakes

Decadent Chocolate Zucchini Cupcakes You'll Love to Bake

These Chocolate Zucchini Cupcakes are a guilt-free indulgence packed with rich flavors and moist texture.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 24 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups shredded zucchini or shredded carrot
  • 2 large eggs can substitute with flaxseed for vegan
  • 1.5 cups granulated sugar or brown sugar for richer flavor
  • 0.5 cups cooking oil can use melted coconut oil or applesauce
  • 1 tablespoon instant coffee granules omit for caffeine-free
  • 2 teaspoons vanilla extract
  • 1.5 cups all-purpose flour or gluten-free flour blend
  • 0.75 cups unsweetened cocoa powder or dark cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup chocolate chips dark chocolate optional
For the Frosting
  • 1 cup peanut butter or almond butter for different flavor
  • 0.5 cups softened butter at room temperature
  • 1/4 cups milk or almond/oat milk for dairy-free
  • 2 cups powdered sugar adjust for desired consistency

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula
  • Measuring Cups
  • Paper liners

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (165°C) and gather your muffin tin and liners.
  2. Line 24 muffin cups with paper liners or spray with nonstick spray.
  3. Whisk together the eggs, granulated sugar, cooking oil, instant coffee granules, and vanilla extract until smooth.
  4. Sift in the all-purpose flour, cocoa powder, baking soda, baking powder, and salt; stir until just combined.
  5. Fold in the shredded zucchini and chocolate chips gently with a spatula.
  6. Spoon the batter into the lined muffin cups, filling each about halfway.
  7. Bake for approximately 25 minutes, or until a toothpick comes out clean.
  8. Cool the cupcakes in the pan for about 5 minutes before transferring to a wire rack to cool completely.
  9. Beat together the peanut butter, softened butter, milk, and vanilla extract until creamy, then gradually add powdered sugar.
  10. Once cooled, frost each cupcake generously with the peanut butter frosting.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use room temperature ingredients for better mixing. Avoid overmixing to keep cupcakes fluffy. Experiment with add-ins for variations.

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