Chocolate Zucchini Cupcakes

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I wanted these to be brownies, I really did. They are not. These are chocolate zucchini cupcakes. They are cakey and tasty, but not thick, gooey brownies. I knew right away when I saw how the batter turned out. 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.

Zucchini Cupcakes

They would be 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.

Zucchini Cupcakes Tips and Tricks

• Serve these zucchini cupcakes plain, or with icing, or you can put the mini chocolate zucchini cupcakes in a mini mountain and drizzle melted chocolate chips on them. I would even go crazy and put my Buttercream Frosting on them or for a double chocolate does, my Chocolate Buttercream Frosting!
• Make sure that if you are using an older, larger zucchini that you don’t use the seeds, just shred the outer part!

Freeze The Leftovers!

Muffins/cupcakes will keep in a closed container at room temperature for about four days, or frozen for up to two months. You could even make a double batch and stock your freezer for later!

Love,

Karlynn

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Chocolate Zucchini Cupcakes

These chocolate zucchini cupcakes are a sinfully good way to use up that summer zucchini!

4 from 4 votes

Review Save RecipePrint

Prep Time

10 minutes

Cook Time

15 minutes

Course

Dessert

Cuisine

American

Servings

12

Calories

305

Author

Karlynn Johnston

Ingredients

• 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 chocolate chips

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 chocolate chips and mix until combined.
6. Grease and flour your muffin tins.

7. Fill the tins no more than 2/3 full and bake at 350 until the tops spring back when touched, about 8-10 minutes for mini muffins, 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. 

Nutrition Information

Calories: 305kcal, Carbohydrates: 49g, Protein: 3g, Fat: 11g, Saturated Fat: 8g, Cholesterol: 1mg, Sodium: 340mg, Potassium: 179mg, Fiber: 2g, Sugar: 30g, Vitamin A: 95IU, Vitamin C: 7.1mg, Calcium: 23mg, Iron: 1.7mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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