For best results, squeeze out any excess moisture from the grated zucchini before adding it to the batter. This will prevent the cupcakes from becoming soggy. Feel free to substitute other nuts for the walnuts, such as pecans or almonds. If you don't have unsweetened chocolate squares, you can use unsweetened cocoa powder instead. Use approximately 1/4 cup of cocoa powder mixed with 2 tablespoons of melted butter or oil. Store the frosted cupcakes in an airtight container at room temperature for up to 3 days.
Chocolate Zucchini Cupcakes
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PREP TIME25 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 15 mins
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SERVING24 People
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VIEWS634
Indulge in the moist decadence of these Chocolate Zucchini Cupcakes! The subtle earthiness of zucchini beautifully complements the rich chocolate flavor, creating a delightful treat that's both satisfying and surprisingly wholesome. Topped with a luscious chocolate frosting and crunchy walnuts, these cupcakes are perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol23 mg
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Fiber1 g
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Protein3 g
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Saturated Fat4 g
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Sodium172 mg
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Sugar27 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). Prepare two 12-cup muffin tins by greasing them well or lining them with paper liners. (5 minutes)
02 Step
Recipe View 10 mins In a large bowl, beat the brown sugar and eggs together using an electric mixer until the mixture is thick and pale in color. This should take approximately 8-10 minutes. (10 minutes)
03 Step
Recipe View 2 mins Gradually blend in the vegetable oil and the melted chocolate until well combined. (2 minutes)
04 Step
Recipe View 2 mins In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. (2 minutes)
05 Step
Recipe View 3 mins Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)
06 Step
Recipe View 2 mins Gently fold in the grated zucchini and 1/2 cup of the chopped walnuts. (2 minutes)
07 Step
Recipe View 5 mins Using an ice cream scoop or spoon, fill each prepared muffin cup about 2/3 full with batter. (5 minutes)
08 Step
Recipe View 20 mins Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)
09 Step
Recipe View 30 mins Remove the cupcakes from the oven and allow them to cool in the muffin tins for 10 minutes before transferring them to a wire rack to cool completely. (30 minutes)
10 Step
Recipe View 10 mins Once the cupcakes are completely cooled, spread the chocolate frosting evenly over the top of each cupcake. Garnish with the remaining chopped walnuts. (10 minutes)
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Please Rate
Freeman Hauck
May 14, 2025I was skeptical about putting zucchini in cupcakes, but these turned out great! My kids loved them.
Brooke Hilll
Mar 23, 2025I added a pinch of cinnamon to the batter and it gave the cupcakes a warm, comforting flavor.
Ada Altenwerth
Mar 16, 2024These cupcakes are amazing! The zucchini makes them so moist and the chocolate flavor is perfect.
Nigel Barton
Dec 3, 2023This recipe is easy to follow and the cupcakes are delicious. I've made them several times and they always come out perfectly.