Chocolate Cupcake Recipe with Zucchini & Whole Wheat
Easy chocolate cupcake recipe with zucchini and whole wheat results in moist and tender treats for both snacks or special occasions in about 30 minutes.
Servings: 24 cupcakes
Calories: 190kcal
Equipment
- Muffin pan 24 count or 2 12-count
- Muffin pan liners
- large bowl and mixing spoon
Ingredients
- 2 cups shredded zucchini, no need to drain
- 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**
- [Amazing Chocolate Frosting] or powdered sugar for dusting
Instructions
- Preheat oven to 325 degrees and line 24 muffin pan 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). I find it easiest to use a large muffin scoop 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 amazing chocolate frosting or dust with powdered sugar when they are completely cooled.
Notes
*If you don't have whole wheat pastry flour, use half regular whole wheat + half unbleached flour or all regular flour.
**Variation: for even less sugar omit chocolate chips completely or substitute with chopped walnuts or pecans.
Freeze: The cupcakes freeze wonderfully, frosted or not, in airtight containers for about 3 months.
Nutrition values are for unfrosted cupcakes.
Nutrition
Serving: 1cupcake | Calories: 190kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 113mg | Fiber: 2g | Sugar: 11g
