Zucchini Chocolate Cupcakes Recipe

Zucchini Chocolate Cupcakes Recipe

With the summer starting to come to an end I decided to do one more Zucchini recipe. One of my sons were home from college over the week end and wiped out all the sweets I had on hand; including what was in the freezer. So to stock up the sweet treats department I decided on this Zucchini Chocolate Cupcakes Recipe. The original recipe calls for a 9 x 13 cake pan, but I decided on taking the cup cake route instead which translates into 24 cup cakes. This works out better for me in the freezer; I can just take one cupcake, and microwave it for 50 seconds to go with my coffee.

This is a simple recipe with not a lot of prep time. I followed the recipe as written-if you decide to bake a cake, instead of the cupcakes, increase the baking time to about 1 hour.

(I used a sugar substitute and sugar free frosting in this recipe)




1/2 cup butter

1/2 cup vegetable oil

1 3/4 cups sugar (sugar substitute – Optional)

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla

1/4 cup cocoa

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 cups zucchini (grated)

3/4 cup chocolate chips

1/2 cup walnuts

Frosting (optional)




Preheat oven to 325F

1. Cream butter then add oil and sugar; mix with mixer.

grated zucchini creamed butter and oil

2. Add the rest of the ingredients except for the chocolate chips and nuts; mix well.

zucchini batter mix zucchini batter mix

3. Fold in the chips and nuts by hand.

4. Spoon into cupcake tins lined with liners to about 3/ 4’s full.

zucchini batter mix with chocolate chips baking cupcakes

5. Bake at 325° for 25 to 30 minutes or till a tooth pick inserted in the center comes out clean.

baked cupcakes

Let cool and top with your favorite frosting.

(These cupcake are very moist and have a great chocolate flavor they are delicious even without frosting)

Zucchini Chocolate Cupcakes Recipe