These chocolate zucchini cupcakes are a delightful surprise, combining rich cocoa with hidden veggies for a moist, flavorful treat. They’re incredibly easy to make, perfect for beginners, and a great way to use up that garden zucchini.
Key Ingredients & Substitutions
- Zucchini: Don’t peel it! The skin softens completely and adds moisture.
- Cocoa Powder: Use unsweetened cocoa for the best chocolate flavor.
- Oil: Vegetable oil or canola oil works best for moisture. Applesauce can be a partial substitute for a lighter cupcake.
- Flour: All-purpose flour is standard. Gluten-free 1-to-1 baking flour can be substituted.
- Sugar: Granulated sugar is key. Brown sugar can be used for a deeper molasses flavor.
- Baking Soda & Baking Powder: Both are important for proper rise and texture.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- ½ cup chocolate chips (optional, for extra chocolatey goodness)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 12 cupcakes
- Tools Needed: Muffin tin, paper liners, mixing bowls, whisk, grater
Step-by-Step Instructions
1. Prepare Your Muffin Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This makes cleanup easy and keeps your chocolate zucchini cupcakes from sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps for an even batter. Set this aside for now.
3. Mix Wet Ingredients
In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth. This forms the base of your moist chocolate zucchini cupcakes.
4. Add Zucchini
Gently fold the shredded zucchini into the wet ingredients. Don’t worry if it looks like a lot; it will bake down beautifully. If using, stir in the chocolate chips now too.
5. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cupcakes. A few small lumps are okay.
6. Fill and Bake
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Bake for 25-30 minutes, or until a toothpick inserted into the center of a chocolate zucchini cupcake comes out clean.
7. Cool
Let the chocolate zucchini cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.
Storage Instructions
Store cooled chocolate zucchini cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Thaw at room temperature or gently warm in the microwave.
Frequently Asked Questions (FAQ)
Q: Do I need to squeeze the water out of the zucchini?
A: No, for these chocolate zucchini cupcakes, you want all that moisture! It keeps them incredibly moist.
Q: Can I use a different type of oil?
A: Yes, any neutral-flavored oil like canola or grapeseed oil works well.
Q: My cupcakes look green, is that normal?
A: No, they shouldn’t look green. The cocoa powder usually masks the zucchini color completely.
Q: Can I make these into a loaf cake instead?
A: Yes, you can bake the batter in a greased 9×5 inch loaf pan for about 45-55 minutes, or until a toothpick comes out clean.
Q: How do I know when the zucchini is cooked through?
A: The zucchini softens completely during baking and virtually disappears into the chocolate cupcake. You won’t taste or feel chunks of it.
Q: Can I add frosting to these chocolate zucchini cupcakes?
A: Absolutely! A cream cheese frosting or chocolate buttercream would be delicious.