Moist, tender, and not too sweet, these dark chocolate zucchini cupcakes are perfect for both snacks and celebrations with the addition of frosting.
Chocolate and zucchini are a match made in heaven, as far as I’m concerned. I love the way that zucchini adds moisture to baked goods (which you may have been able to tell by my other recipes for Zucchini Lemon Bread, No Fail Zucchini Bread, and Zucchini Cinnamon Freezer Muffins, to name a few) and these dark chocolate zucchini cupcakes are no exception.
Of course we probably all hope that adding zucchini to breads and cakes adds a bit of nutritional value – and maybe they do, but hey, they are cupcakes, after all! Though I did try to make them as real-food healthy as possible by using less sugar and more chocolate than normal cupcakes in addition to using a healthy fat and whole wheat pastry flour. Personally, I think they’re as good of a snack with just a dusting of powdered sugar as they are a dessert when frosted, but I’ll let you be the judge!
This frosting, though – well, that’s another story. It is firmly in the decadent dessert camp, making it perfect for celebrations.
I have one – and only one – chocolate frosting that I use and it’s THE best frosting ever. And I don’t say that lightly. Everyone loves it. But of course it uses lots of butter and powdered sugar, so it’s definitely a special occasion kind of thing (here’s the link to this amazing Chocolate Silk Frosting recipe).
You can also dust these cupcakes with powdered sugar or use your favorite frosting recipe – these are great with a peanut putter frosting, too.
Make Dark Chocolate Zucchini Cupcakes
There’s nothing fancy or time consuming with this recipe, it’s simply a matter of mixing the wet ingredients with the dry and dividing the batter between lined muffin tins. The batter is thicker than traditional cupcake batter, though, filling the cupcake liners only half to three-quarters full. I find thicker batters result in moister cupcakes and it also helps keep the chocolate chips evenly distributed rather than all falling to the bottom.
The recipe makes 24 cupcakes and they freeze beautifully (frosted or not), so you can have cupcakes whenever the occasion – or snack – calls for them.
With less sugar and more cocoa these cupcakes really do have a dark chocolate flavor, which I’m always aiming for with any chocolate recipe (by that I mean, less sweet and more true cocoa flavor). Bring on the chocolate!
Click the arrow for the printable recipe!