Chocolate Zucchini Cupcakes

I wanted these to be brownies, I really did. They are not. They are cakey, and tasty, but not thick, gooey brownies. I am still in search of the ultimate brownie recipe, and a girl at work just told me that she has one, and it uses shortening. Oh my gawd. Shortening. Not sure if I can venture into that evil area of baking.

I digress. These did not turn out as brownies, but they were tasty little cupcakes. And to be honest, most seasons we NEED a vast repertoire of zucchini recipes, so I will add this one.

They were very good with melted chocolate drizzled on top, (but really, what ISN’T good with melted chocolate on top?)  and would be fantastic with some vanilla or chocolate icing! And then again, what isn’t fantastic covered in chocolate icing? I would eat a boar’s hoof if you put enough chocolate on it.

Ingredients Needed:
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

I am so proud of the few zucchini that I grew this year!

Time to shred baby!

Mix your oil, vanilla and sugar together.

Add in the zucchini.

Mix.

Put all your dry ingredients together and whisk them up!

Add in your walnuts if you so choose.

Grease and flour your muffin tins.

Fill them no more than 2/3’s and bake at 350 until the tops spring back when touched, about 8-10 minutes for mini muffing, 15-20 for larger tins.

Serve plain, or with icing, or you can put the mini muffins in a mini mountain and drizzle melted chocolate chips on them. I would serve these like this at a party, with toothpicks for guests to pick one off the stack with.

Chocolate Zucchini Cupcakes
A sinfully good way to use up that summer zucchini!
Author:
Recipe type: dessert
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup vegetable oil
  • 1½ cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • ½ cup chopped walnuts
Instructions
  1. Shred your zucchini.
  2. Mix your oil, vanilla and sugar together.
  3. Add in the zucchini and mix.
  4. Put all your dry ingredients together and whisk them up!
  5. Add in your walnuts if you so choose.
  6. Grease and flour your muffin tins.
  7. Fill them no more than ⅔′s and bake at 350 until the tops spring back when touched, about 8-10 minutes for mini muffing, 15-20 for larger tins.
  8. Serve plain, or with icing, or you can put the mini muffins in a mini mountain and drizzle melted chocolate chips on them. I would serve these like this at a party, with toothpicks for guests to pick one off the stack with.

3 comments
ciaochowlinda
ciaochowlinda

What a great way to present these cupcakes. Love the dribbling chocolate topping.

ABowlOfMush
ABowlOfMush

Lovely! I could eat thousands of these, they look very delicious.

chocolate shavings
chocolate shavings

I made similar cupcakes/muffins a little while ago - I love how the zucchini is not only a healthy addition but also makes the batter that much more moist

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