Chocolate Zucchini Cupcakes

Whenever I think of delightful treats, Chocolate Zucchini Cupcakes come to mind. The magic of combining chocolate and zucchini is truly incredible, turning a simple cupcake into something that not only satisfies your sweet tooth but also adds a touch of healthiness. I remember the first time I made these cupcakes; my kitchen was filled with the rich aroma of cocoa, making it irresistible to keep tasting the batter. The surprise element of zucchini adds moisture without overpowering the rich chocolate flavor, making it a perfect treat for both kids and adults. It’s amazing how a vegetable can take a sweet dessert to the next level! You won’t be able to stop at just one.

Ingredients to Make Chocolate Zucchini Cupcakes

When it comes to making Chocolate Zucchini Cupcakes, the ingredients play a pivotal role in not just the flavor but also the texture. By combining conventional baking staples with unique components, you create a delightful balance of taste and health. Each ingredient works together to create a rich, moist cupcake that’s sure to impress.

• 1 1/2 cups all-purpose flour: The foundation of our cupcakes, ensuring they have the proper structure.
• 1/2 cup unsweetened cocoa powder: Adds a deep chocolate flavor that’s essential for any chocolate cupcake.
• 1 teaspoon baking powder: Helps the cupcakes rise and become fluffy.
• 1/2 teaspoon baking soda: Works with the acidity in the ingredients for perfect leavening.
• 1/4 teaspoon salt: Enhances the overall flavor of the cupcakes.
• 1 cup sugar: Sweetens the cupcakes and balances the cocoa powder’s bitterness.
• 1 large egg: Binds everything together and provides richness.
• 1/3 cup oil: Keeps the cupcakes moist and tender.
• 2 tablespoons melted butter: Adds flavor and richness to the batter.
• 2 teaspoons vanilla extract: A must for enhancing the overall flavor profile.
• 3/4 cup milk: Adds moisture and helps create a tender crumb.
• 1 cup freshly grated zucchini squash: The secret ingredient that makes the cupcakes moist without overwhelming the flavor.
• 1/2 cup chocolate chips: Adds little pockets of melted chocolate bliss in every bite.
• 3 ripe avocados: Used in our frosting for a creamy texture without dairy.
• 1/2 cup cocoa powder: To enhance the rich chocolate flavor in the frosting.
• 1/2 cup powdered sugar: Sweetens the frosting while keeping it smooth.
• 2 teaspoons vanilla extract: Again, for that lovely vanilla flavor that ties everything together.
• Pinch of salt: Balances the sweetness of the frosting.

Cooking Method for Chocolate Zucchini Cupcakes

Making Chocolate Zucchini Cupcakes is a delightful process that fills your kitchen with irresistible aromas. Follow these steps closely for a delicious outcome; you’ll be amazed at how easy it is to create these decadent treats!

1. Preheat your oven to 350 degrees F, preparing it for baking. Line a cupcake tin with liners to keep your cupcakes from sticking and for easy removal.
2. In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Stir these dry ingredients together until evenly mixed; this ensures that your cupcakes rise properly.
3. In the bowl of your electric mixer, beat together 1 cup sugar and 1 large egg until the mixture is slightly fluffy and combined. This process incorporates air into the batter, making the cupcakes lighter.
4. Add in 1/3 cup oil and 2 tablespoons melted butter, mixing until fully combined. The fats from oil and butter will ensure your cupcakes are moist.
5. Add in 2 teaspoons vanilla extract and mix on medium speed while scraping down the sides as needed. This helps to evenly distribute the flavor.
6. Slowly add in half of your dry mixture while beating on low speed. Then pour in 3/4 cup milk, continuing to mix at low speed. This gradual addition helps to prevent lumps in the batter.
7. Once combined, add the remaining dry ingredients. Beat until you have a smooth, silky batter, ensuring all ingredients are well incorporated.
8. Gently fold in 1 cup freshly grated zucchini squash and 1/2 cup chocolate chips using a spatula. This will keep the batter fluffy and light.
9. Using a 1/4 cup measure, fill each cupcake liner about 3/4 of the way full with batter. This allows space for the cupcakes to rise without overflowing.
10. Bake in the preheated oven for 18 to 20 minutes. You’ll know they’re done when the tops feel set and a toothpick inserted comes out clean. Remove from the oven and let cool completely.
11. While the cupcakes are cooling, prepare the frosting. In a food processor, combine 3 ripe avocados, 1/2 cup cocoa powder, 1/2 cup powdered sugar, 2 teaspoons vanilla extract, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed.
12. Once the cupcakes have cooled, frost them generously with the avocado frosting. For the best taste, store the cupcakes in the refrigerator before serving, although they can be enjoyed at room temperature too!

Recipe Tips about Chocolate Zucchini Cupcakes

Here are some helpful tips to make your Chocolate Zucchini Cupcakes turn out perfectly every time. These suggestions will help you with storage, serving, and variations to impress your friends and family.

• Storage: Store your cupcakes in an airtight container at room temperature for up to three days. If you need to keep them longer, refrigerate them for up to a week.
• Freezing: These cupcakes freeze very well. Wrap them individually in plastic wrap and store them in a freezer-safe bag. They can last up to three months in the freezer.
• Serving Suggestions: These cupcakes pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
• Variations: Try adding nuts or different types of chocolate chips for a twist on the flavor. You can even sprinkle some sea salt on top of the frosting for a sweet-savory contrast.
• Frosting Ideas: While avocado frosting is a fantastic choice, other frostings like cream cheese or whipped cream frosting can also be used if you prefer a different flavor profile.
• Occasion-Based Serving: These cupcakes are perfect for birthdays, summer picnics, or school events. They are sure to be a hit at any gathering!

What to Serve With Chocolate Zucchini Cupcakes

When it comes to serving Chocolate Zucchini Cupcakes, you have plenty of delicious options to enhance the experience. Here are some ideas that pair beautifully with these delightful treats:

• Ice Cream: A scoop of vanilla or chocolate ice cream complements the richness of the cupcakes perfectly.
• Fresh Fruit: Serve with fresh berries or a fruit salad to add a refreshing contrast to the sweetness of the cupcakes.
• Whipped Cream: A dollop of whipped cream on top of the cupcakes adds a lightness that balances the chocolate flavor.
• Drinks: Pair these cupcakes with a glass of cold milk or a rich coffee for a delicious combination.
• Special Occasions: These cupcakes are ideal for birthdays, summer barbecues, or as a sweet treat during family gatherings.
• Picnic Treats: They make great additions to picnic spreads, as they are portable and easy to share with friends!

FAQ

Conclusion

The Chocolate Zucchini Cupcakes are a wonderful blend of rich chocolate flavor and hidden nourishment, making them a perfect choice for dessert lovers. I encourage you to give this recipe a try; you won’t be disappointed. They’re not just a treat, but a delightful surprise that your friends and family will adore!

Chocolate Zucchini Cupcakes

The ultimate chocolate treat, Chocolate Zucchini Cupcakes blend rich chocolate flavor with a surprising hint of zucchini. Moist, decadent, and topped with creamy avocado fudge frosting, these cupcakes are a delicious way to indulge while sneaking in some veggies. Make them for your next gathering and watch them disappear!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Desserts

Cuisine American

Servings 12 servings

Calories 248 kcal

Equipment

• Grater
• Mixing Bowl
• Baking Sheet
• Wooden Spoon
• Blender
• Oven
• Food Processor

Ingredients

  

• 1 1/2 cups All-purpose flour
• 1/2 cup Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/4 teaspoon Salt
• 1 cup Sugar
• 1 large Egg
• 1/3 cup Oil
• 2 tablespoons Melted butter
• 2 teaspoons Vanilla extract
• 3/4 cup Milk
• 1 cup Freshly grated zucchini squash
• 1/2 cup Chocolate chips
• 3 Ripe avocados
• 1/2 cup Cocoa powder
• 1/2 cup Powdered sugar
• 2 teaspoons Vanilla extract
• pinch Salt

Instructions

 

• Preheat your oven to 350 degrees F, preparing it for baking. Line a cupcake tin with liners to keep your cupcakes from sticking and for easy removal.
• In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Stir these dry ingredients together until evenly mixed; this ensures that your cupcakes rise properly.
• In the bowl of your electric mixer, beat together 1 cup sugar and 1 large egg until the mixture is slightly fluffy and combined. This process incorporates air into the batter, making the cupcakes lighter.
• Add in 1/3 cup oil and 2 tablespoons melted butter, mixing until fully combined. The fats from oil and butter will ensure your cupcakes are moist.
• Add in 2 teaspoons vanilla extract and mix on medium speed while scraping down the sides as needed. This helps to evenly distribute the flavor.
• Slowly add in half of your dry mixture while beating on low speed. Then pour in 3/4 cup milk, continuing to mix at low speed. This gradual addition helps to prevent lumps in the batter.
• Once combined, add the remaining dry ingredients. Beat until you have a smooth, silky batter, ensuring all ingredients are well incorporated.
• Gently fold in 1 cup freshly grated zucchini squash and 1/2 cup chocolate chips using a spatula. This will keep the batter fluffy and light.
• Using a 1/4 cup measure, fill each cupcake liner about 3/4 of the way full with batter. This allows space for the cupcakes to rise without overflowing.
• Bake in the preheated oven for 18 to 20 minutes. You’ll know they’re done when the tops feel set and a toothpick inserted comes out clean. Remove from the oven and let cool completely.
• While the cupcakes are cooling, prepare the frosting. In a food processor, combine 3 ripe avocados, 1/2 cup cocoa powder, 1/2 cup powdered sugar, 2 teaspoons vanilla extract, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed.
• Once the cupcakes have cooled, frost them generously with the avocado frosting. For the best taste, store the cupcakes in the refrigerator before serving, although they can be enjoyed at room temperature too!

Notes

Store your cupcakes in an airtight container at room temperature for up to three days. If you need to keep them longer, refrigerate them for up to a week.

Keyword avocado frosting, chocolate cupcakes, healthy desserts, zucchini recipes

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Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.