Chocolate Zucchini Cupcakes

Zucchini chocolate cupcakes

Ingredients (Makes 15 – 16 cupcakes)

1. Zucchini, shredded – 1 cup (I used 2 medium-small zucchini)

2. All purpose flour – 1 cup

Unsweetened cocoa powder – 1/2 cup

Semi-sweet chocolate chips – 1 cup

Salt – 1/2 tsp

Baking powder – 1 tsp

Baking soda – 1/2 tsp

Cinnamon powder – 1/2 tsp

Espresso powder – 1/2 tsp (I used Bru instant)

3. Granulated sugar – 1 cup

Eggs – 2

Vegetable oil – 1/2 cup

Vanilla extract – 1 tsp


1) For Cupcakes – Adjust oven rack to middle position. Heat oven at 350 F. Line standard muffin/cupcake tin with paper or foil liners.

(You can also use a 8×4 or 9 x 5 inch loaf pan instead).
2) In a medium bowl stir together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon powder, chocolate chips and espresso powder. Set aside.

3) In a large bowl, whisk together the sugar and eggs for about 2 minutes. Add the vegetable oil,  vanilla extract and shredded zucchini and mix until combined.
4) Add in the dry ingredients and fold everything in together until combined. Divide batter evenly among cups of prepared tin (or in you prepared loaf pan). Bake for 20 – 22 minutes until done or a toothpick or skewer inserted into the center comes out clean. (If you are using a loaf pan, it will take 55 – 60 minutes). Cool cupcakes to room temperature, about 45 minutes. You can frost them if you wish but they can be served plain too. I used a simple chocolate glaze.

Recipe courtesy – Adapted from here

Chocolate Zucchini Cupcakes

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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