Moist, tender, and not too sweet, these dark chocolate zucchini cupcakes are perfect for both snacks eaten plain and for 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 cocoa powder than normal cupcakes in addition to using a healthy fat and 100% 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 – trust me, to.die.for.).
You can also dust these cupcakes with powdered sugar or use your favorite frosting recipe – these are great with a peanut putter frosting, too.
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, so you’ll fill 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.
How do you shred the zucchini? Is it peeled first?
You can use a box grater or a food processor to shred zucchini. I use a processor because it makes quick work of it, but hand graters tend to make smaller pieces, so if you’d like it to be less noticeable, use a hand grater.
You can choose to peel or not – that’s totally up to you in this recipe (though it’s a key step in this incredible while zucchini cake!).
Tip for using up those huge zucchinis you missed int he garden or friends give you:
If your zucchini is gigantic, cut it into manageable pieces and then cut those into halves and then into quarters. Hold a knife at the top inner portion of each quarter and cut down to remove all the huge seeds and pithy centers. Discard and shred the outer portions only.
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!
Dark Chocolate Zucchini Cupcakes
Ingredients
- 2 cups shredded zucchini
- 3 eggs
- 1 cup brown sugar or coconut sugar
- 3/4 cup cold-pressed sunflower oil, melted coconut oil, or lightly flavored olive oil
- 2 teaspoons vanilla
- 2 cups whole wheat pastry flour*
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips**
- [Chocolate Silk Frosting] or powdered sugar for dusting
Instructions
- Preheat oven to 325 degrees and line 24 muffin cups with paper liners.
- Add zucchini, eggs, sugar, oil and vanilla to a large bowl and mix well.
- Add remaining cupcake ingredients, mixing until all is combined.
- Spoon the batter evenly between the lined cups (the cups will be about half full).
- Bake 16 to 18 minutes or until a toothpick comes out clean (of cake batter - some melted chocolate may be on them). Cool in pans 5 minutes before turning out onto a cooling rack.
- Frost with this ultimate chocolate frosting or dust with powdered sugar when they are completely cooled.
Notes
Nutrition
Other Zucchini Recipes to Try:
Amazing White Zucchini Cake with Caramel-Nut Frosting
Dark Chocolate Zucchini Bread (sweetened with honey)
Zucchini Lemon Bread with Glaze
This recipe has been updated – it was originally published in November of 2012.
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Anamika @ Supplement Crunch says
September 26 at 6:01 amWow! This looks incredible! I am making these this weekend for sure!
Jenny Park says
June 2 at 6:05 amI made these but used 1/2 bean puree and 1/2 coconut oil (to increase fiber and protein and decrease a bit of fat) and they baked up super fluffy and high and were so filling! And don’t worry you don’t taste the beans at all…just yumminess! Thanks!
Jami says
June 3 at 12:39 pmWow, Jenny – that sound really interesting!
Marina says
April 14 at 8:12 amThis sounds delish and I’m going to try it very soon. Do you think it would work if I substituted the coconut/olive oil for apple sauce? I generally do that in baking, but I wouldn’t want to spoil this recipe.
Jami Boys says
April 14 at 11:25 pmI firmly believe (good) fats are good for us, Marina, and applesauce ups the sugar/carb ratio so I don’t ever do that. It makes the texture a bit more rubbery, too, in my opinion (when I’ve tasted other’s baked goods with only applesauce) – but you are free to do whatever you’d like! That’s one of the joys of making things from scratch yourself. 🙂
Rachael Resurreccion says
November 16 at 6:26 amI had your Zucchini Cinnamon Freezer Muffins on my menu plan for this morning, but when this showed up in my inbox yesterday I decided to give it a try instead. I was surprised at how thick the batter was so I doubled checked the recipe and noticed that the picture of your unbaked cupcakes look just as thick. I used half the batter for full size muffins and half for mini muffins (mostly because I don’t have two muffin tins). We are still waiting for the full size cupcakes to finish but the mini ones are wonderful (no frosting, but we will top with straight peanut butter to make these little treats work as a breakfast). Thank you!
Jami says
November 18 at 7:35 amI’ve not had them for breakfast before, but I like them with pb frosting, so plain pb would be good, I bet. I’ve found the thicker batter produce a really moist cupcake that doesn’t dry out as much as thinner batters. It is different, though. Glad you enjoyed them!
[email protected] says
November 15 at 6:52 pmI keep seeing so many zucchini baking recipes on Pinterest but I’ve yet to try any of them. I think these pictures have convinced me that I need to try them out! 😉
daisy says
November 15 at 3:48 pmI love that you offered sucanat and olive oil as substitutes. I use both instead of traditional ingredients. ( Just a note that light olive oil is best for baking, extra virgin for savory dishes.)
Did you use the Special Dark cocoa? Can’t wait to try this with the whole wheat pastry flour. I want to start using it in more of my treats. Thanks, Jami!
Jami says
November 15 at 4:29 pmActually, Daisy, I use whatever olive oil we have and I don’t notice a difference, but others might – you’re right. I buy an organic cocoa in bulk, so no special cocoa. What makes these dark is the amount of cocoa to sugar ratio – meaning, they’re more chocolatey than sweet. 🙂
Crystal says
November 15 at 12:56 pmDelicious!!! My mom used to bake zuchini bread when I was younger. I’ve often thought about it, but haven’t yet. I’m definately going to try these cupcakes!!! They look delicious!!