This post may contain affiliate links. See my privacy policy for details.
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
Don’t forget to PIN THIS RECIPE to your BAKING board and remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Chocolate Zucchini Cupcakes
- 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
-
Shred your zucchini.
-
Mix your oil, vanilla and sugar together.
-
Add in the zucchini and mix.
-
Put all your dry ingredients together and whisk them up!
-
Add in your chocolate chips and mix until combined.
-
Grease and flour your muffin tins.
-
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.
-
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
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.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Desiree says
Do not squeeze the zucchini! I repeat this doesn’t need eggs or milk, the zucchini liquid is what it needs !!
I did that mistake , added some soy milk ( dairy and egg allergies ) and it was perfect.
Jamie says
I made these exactly as the recipe calls. Moist and delicious. Will use again.
Krysten Bucknell says
Very dry. I added an egg, mixed it all, then added approximately 1 cup of milk. It was still a little dry, had a fudge texture but baked very nice 🙂 end results were delicious!
Catherine P says
I followed your recipe, thinking “no eggs?” However I trusted you and went along. They were great! And if you get vegan chocolate it’s a great vegan snack. Not that I am vegan, I would like to try it with eggs maybe it will turn into a brownie!?!?
Carmen says
Are there supposed to be eggs in this recipe? Please reply! I have a giant zucchini I would like to use up! Thank you!
Jo Feeman says
This recipe seemed incomplete to me, so I added 2 eggs and a small container of vanilla yogurt, and they turned out great 🙂
Melissa says
No eggs??? Very crumbly batterm
Cami says
Very dry batter with no eggs?
Mary Romanowski says
The batter is extremely thick…should there be additional liquid? They are is the oven. ??
Melissa says
How did they turn out? I guess you rant supposed to squeeze the liquid out of the zucchini?
Nancy Armstrong says
I love this recipe, I think I added 3 cups zucchini, also chopped walnuts
Lynne says
no eggs???
ciaochowlinda says
What a great way to present these cupcakes. Love the dribbling chocolate topping.
ABowlOfMush says
Lovely! I could eat thousands of these, they look very delicious.
chocolate shavings says
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