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Our grandkids love these cupcakes and don't believe us when we tell them there are veggies in them! I'm always asked for this recipe, which makes a tasty treat after school, packed in lunches or served as dessert after dinner. —Carole Fraser, North York, Ontario
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Nutritional Facts 1 cupcake equals 326 calories, 17 g fat (9 g saturated fat), 50 mg cholesterol, 288 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Chocolate Zucchini Cupcakes in Simple & Delicious May/June 2009, p35
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Reviewed on May. 13, 2013 by No_Time_To_Cook
The cupcakes were dense, dry & crumbly. I baked them for 18 minutes... would not make again.
Reviewed on May. 01, 2013 by lgibbs101
These turned out awesome. The batter came out more as a cookie dough than a cupcake batter. I added 2 more teaspoons of the yogurt to just help it along at the end and they turned out great.
Reviewed on Mar. 13, 2013 by KToes
Batter was too thick and took longer than indicated to bake. Not a bad texture in the end, but hardly any flavour... I'm glad I threw in a handful of chocolate chips. Probably better with frosting, but, I think I might prefer to just eat a scoop of frosting.
Reviewed on Mar. 09, 2013 by JkayC
Delicious and Moist. You will love this recipe!!
Reviewed on Feb. 02, 2013 by katiemarie0413
To much baking cocoa, too dry
Reviewed on Nov. 28, 2012 by Rajashri
Amazing! wonderful crumb and texture!!
Reviewed on Oct. 18, 2012 by akweek
I must have made a different recipe than some of you. First of all the batter was so thick I kept looking at the recipe to see what liquid I had forgotten. Adding the vegetables did nothing to improve it. After baking they are very crumbly, not very tasty but OK. Don't think I'll make again. There are better recipes with veggies in them.
Reviewed on Oct. 13, 2012 by buckeyerissy
I haven't made this yet, but @Ohio46 you could probably (I do this all the time) substitue applesauce and/or ripe banana for the butter and sugar
Reviewed on Aug. 23, 2012 by JRocandJordysMom
I was nervous about all the butter so i used 1 cup of vegetable oil instead. I used a little under 1-1/2 cups sugar and 1/2 cup light sour cream for the yogurt. I did not frost them. The recipe made 9 jumbo cupcakes. I brought them to work, everyone liked them. I will definitely make these again.
Reviewed on Aug. 21, 2012 by yonekawad
The cupcakes are wonderfully moist, have great chocolate flavor, and are not overly sweet. The zucchini- carrots did not present as overpowering, I think they just added to the moisture and texture of the cupcakes. My husband said that these were the best cupcakes.
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