Chocolate Zucchini Cupcakes Recipe

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.

Reviewed on Aug. 21, 2012 by Pianogirl22

These cupcakes were very dense and heavy. I was surprised at the lack of flavor. There was also extremely crumbly. I wouldn't make them again.

Reviewed on Aug. 17, 2012 by claudiav

I didn't even ice them and they were delicious. My whole family said this recipe was a keeper.

Reviewed on Aug. 06, 2012 by crayolabob

I bake all the time and i didn't think there was a way to make chocolate taste bad. But this was it! I had such high hopes going into this with all the great reviews and a giant zucchini to use up. Followed the directions but did 2 cups of zucchini, no carrots. I don't think that would have changed anything. I thought something wasn't quite right when the batter was so thick and heavy. The cupcakes were very dense but they had no flavor. The sugar and chocolate did nothing for them. Had everyone in my family try one before I bothered to frost them and then I dumped them all in the garbage! Even frosting wouldn't have saved this tasteless creation. I'm puzzled by this because no matter how horrible something I baked looked - it usually tastes great. This just had no flavor at all.

Reviewed on Aug. 03, 2012 by PTuttle

Reply to NancyStree. You probably could leave out the cocoa powder, but if I did I would add some cinnamon or pumpkin pie spice blend to give the cupcakes more flavor. I haven't made these with or without the cocoa powder, but I think it would work.

Reviewed on Aug. 02, 2012 by tiffanypaddock

These were fantastic! My kids don't like zucchini but they loved these! I dipped them in chocolate ganache! Yummy!

Reviewed on Aug. 01, 2012 by louise6122

These were delicious. To Ohio- You should be looking for desserts in the sugar free threads. I bet you have that occassional candy bar, wine, beer or whatever. Everything in moderation my dear, is not gonna kill you or your kids!

Reviewed on Aug. 01, 2012 by NancyStree

I was wondering if you could make this without the cocoa powder?? My husband is not a fan of chocolate??

Reviewed on Aug. 01, 2012 by Ohio46

I would be far more concerned with the amount of fat and sugar in this recipe to be feefing children than working in a serving or two of vegetable. 1 1/4 cup butter is a HUGE amount of cholestrol/fat.

Reviewed on Jul. 29, 2012 by jducklips

Amazing! I made these with my kids today and they loved them! I used Coconut Milk Whipped Cream as the frosting, and they were so amazing. I cut down on the sugar. I put 1/2 cup sugar and 1/2 cup brown sugar. They turned out really good and I will be making them again! Thank You

Reviewed on Jul. 25, 2012 by Originaltatie

Very light & "airy" texture. One isn't enough. I'll do it without icing and it melt in your mouth!

Reviewed on Jul. 24, 2012 by christyan17

Delicious and my kids love them. I added 2 tbsp. of almond milk because the batter is super thick. I also used Greek Yogurt. I frosted with chocolate cream cheese frosting.

Reviewed on Feb. 06, 2012 by battlexe44

I made these for my son's 5th birthday party and they were a hit. It was great to know that they were eating their veggies and never suspected a thing.

Reviewed on Jan. 29, 2012 by sheraynamattson

I loved this recipe, and my grandparents who don't really care for chocolate enjoyed it as well... my children loved it the most though! I will be adapting this recipe to gluten free though today, so I will post the recipe if it works!

Reviewed on Jan. 29, 2012 by sparkle64

Everyone loved these when i made them...didn't have any problems with the recipe. so easy and yummy!

Reviewed on Jan. 24, 2012 by mdcopper

When I made these I was planning to cover the tops with my favorite chocolate buttercream frosting so my children would not see the zucchini at the top of the muffins. I never got the chance because they gobbled them up. I still can't believe how much they love these.

Reviewed on Nov. 01, 2011 by IdioAphotic

I was excited to see such rave reviews on this cupcake because I've been meaning to get rid of the giant zucchini I grew in my garden for a couple of weeks. I made everything as the recipe told and they turned out nothing like I thought they would. They were rubbery bricks of light-chocolate lumps. They tasted like a chocolate morning glory muffin, which I do not appreciate, but I'm certain many people do. If anything, I'd say mix in the carrots and zucchini, not fold in, because it just doesn't pay to have a hot chunk of zucchini stuck in your teeth."

Reviewed on Oct. 28, 2011 by anaJG

For some reason these came out a bit dry, but they had a good flavor

Reviewed on Oct. 14, 2011 by sange21

This cup cake AWESOME you dont even know there was vegetables in it cool way to get the kids to eat there veges. Love it!

Reviewed on Oct. 10, 2011 by jessicadidion

These were very moist. They were delicious with the homemade peanut butter frosting I used. Would definately make again.

Reviewed on Oct. 04, 2011 by kwrandolph

I made this in a 9 x 13 dish and then frosted it with my own chocolate buttercream frosting. Wonderful - you'd never know there were zucchini and carrots in it!!

Reviewed on Sep. 21, 2011 by cecgall

I made these for a dear friend at work, it was a hit. They were so moist and fresh. No one even knew there was carrots and zuccini in them. Loved it!

Reviewed on Sep. 12, 2011 by s_fisher

I made these to use up some of the zucchini in my garden. I added chocolate chips and 1 zucchini made about 2 cups so we used it all. They came out so good!! This recipe is a keeper!

Reviewed on Sep. 11, 2011 by shecooksalot

This was a good way to use zucchini and carrots (which I always seem to have plenty of ). The cupcakes were a bit dry, but I think that it's worth keeping the recipe and tweaking it a bit. I used a chocolate ganache for the frosting because I didn't have ingredients on hand to make a buttercream and they're pretty decent cupcakes.

Reviewed on Sep. 08, 2011 by flowers>1

Loved these cupcakes!!! So chocolaty!! Moist!!! I made a buttercream icing which made them super rich ....think I may try powdered sugar next time! Regardless they were wonderful!

Reviewed on Sep. 06, 2011 by irt

I followed the recipe using just zucchini and was able to make 27 cupcakes. I made a fluffernutter peanut butter frosting and sprinkled the cupcakes with mini chocloate chips. Both the adults and the kids liked them and couldn't believe they were made with zucchini and yogurt. They disappeared quickly. I froze about 6 and my husband, who isn't a cake eater, ate one each night until they were gone. He said he enjoyed them and hopes I will make them again.

Reviewed on Sep. 06, 2011 by jhamaker

Took them to a potluck and they were a hit! I made my own chocolate frosting, and of course, I can't make anything without adding chopped pecans! Would definitely make them again.

Reviewed on Sep. 06, 2011 by amynicolepoppe

Absolutely delicious and moist cup cakes... would be great with powdered sugar frosting!

Reviewed on Sep. 05, 2011 by sheraynamattson

This was a wonderful recipe - I was so upset when I lost my Taste of Home magazine that had this recipe in it, and then you emailed it to me! It is super moist and not too sweet - now all I have to do change the recipe to be gluten-free and it will be perfect!

Reviewed on Sep. 05, 2011 by dgoodwin

These cupcakes were delicious! I did not use the store bougt icing I made my own chocolate frosting. They are moist and tasty. I will surely make these again

Reviewed on Sep. 05, 2011 by Amy-deere

I made these for a church picnic and they were a hit! My boys -who aren't exactly veggie-lovers - also thought these were great! I like how they use both zucchini and carrots in them... a great way to sneak in some healthy ingredients! Very yummy! I will be using this for most if not all my chocolate cake recipes in the future!

Reviewed on Sep. 05, 2011 by LinaLeigh

It was good - a little dry. Luckily, I made them for people who will eat anything. :)

Reviewed on Sep. 05, 2011 by kshope

Husband and grandskids loved them.

Reviewed on Aug. 28, 2011 by madves@aol.com

I have not tried this recipe yet, but was wondering if anyone substituted canola oil for the butter? If so, did you change the amount?

Reviewed on Aug. 26, 2011 by kraftycook

Used the 1/4 cup of applesauce to replace the 1/4 cup of butter and used vanilla yogurt because it's what I had on hand. Topped them with semi-sweet chocolate chips instead of frosting. So good that my 3 year old ate the entire cupcake, despite not having frosting and she never eats the entire cupcake. Very moist, good chocolate flavor and you would never know there is veggies in the batter. Will definitely add this to my recipe box. May become my go to chocolate cupcake recipe.

Reviewed on Aug. 24, 2011 by pmataragas

I made this as a cake and served it unfrosted. It is the tastiest zucchini cake recipe I have made.

Reviewed on Aug. 23, 2011 by junejmg

these cupcakes were soooo good and a big hit with my family.Good way to use up zucchini!! Will make these again and again

Reviewed on Aug. 22, 2011 by IslandWife

My daughter made these for her 4-H fair entry. She won a blue ribbon! They are very good - I might experiment next time and add a little cinnamon. These actually are just as good, if not better, without frosting.

Reviewed on Aug. 18, 2011 by kolo13

Delicious! My kids ate some them before they were frosted, and told me not to bother frosting the rest. I will definitely make this recipe again, but will replace the butter with olive oil (light for baking).

Reviewed on Aug. 16, 2011 by TraLo

I just made this into a cake and I have to say that the smell is devine. I grated the zucchini and carrot but in no way is it 'invisible'. I'll have to tweak the recipe a bit and maybe it'll get a 5 star. Thanks for sharing!

Reviewed on Aug. 15, 2011 by jtmeg

These are amazingly moist. Love this recipe

Reviewed on Aug. 14, 2011 by mbelmoore

I substituted 1/4c applesauce for 1/4c butter. Yielded 24 cupcakes. Very yummy. My boys loved them.

Reviewed on Aug. 11, 2011 by cindykoz1

I made the cupcakes into a cake...flavor was good but cake falls apart..too crumbly

Reviewed on Aug. 03, 2011 by reigle

How much applesauce is needed to sub for the butter in this recipe?

Reviewed on Aug. 03, 2011 by hnhangels

Absolutely delightful! Can not even tell it is zucchini, used peanut butter icing instead of chocolate and added mini chocolate chips!!! Yumm!

Reviewed on Aug. 02, 2011 by terri0307

Made this today! It's a keeper! Used 2 cups of zucchini instead of the carrots, and 1/4 applesauce instead of butter...added home made chocolate frosting...and my family LOVES it!

Reviewed on Aug. 02, 2011 by mlemon

This sounds amazing....I'm trying right now and YES peel the zucchini first then grate and I lay mine out on paper towels to drain.

Reviewed on Aug. 02, 2011 by msm93

Do you peel the zucchini first???

Reviewed on Aug. 01, 2011 by dylan's mama

Love it! Like others, I just used 2 cups of zucchini. I also used 1/2 cup sunflower oil and 1/2 cup butter, instead of all butter for health reasons. Next time I'll use only oil, no butter. I also added some dark chocolate chips and omitted the frosting. And I decreased the sugar to only 1 cup. Lastly, I used 3/4 c of wheat flour and 1 3/4 c white flour. I'll probably use even more wheat flour next time. I loved this recipe! Thanks for sharing!

Reviewed on Jul. 23, 2011 by Reesa6

Like another review, I skipped the carrots though I may add them another time, subbed applesauce for the 1/4 c. butter and used sour cream in place of the yogurt. The texture was amazing! They are so moist and rich. I even feel pretty good about eating these veggie-filled cupcakes.

Reviewed on Jul. 15, 2011 by ella shaw

These were fabulous. The carrots really made the texture just right--I would not leave them out. They were gone in less than 24 hours.

Reviewed on Mar. 27, 2011 by marciaoakley

The batter is really thick, but they are moist. I used fat-free plain yogurt. You would never know that they have zucchini and carrots in them.

Reviewed on Oct. 29, 2010 by connierecipes

I was expecting a nice, moist cupcake. These were dry and very disappointing. No one liked them.

Reviewed on Sep. 11, 2010 by crowwing@powerbank.net

These are very good. I cut the calories a bit by sprinkling with dark chocolate chips in lieu of the frosting later.

Reviewed on Aug. 17, 2010 by Marnatee

YUM! I did make a few small changes.. I didn't want to dig into a 3rd stick of butter (it just seems wrong to use that much) so I added 1/4 c of apple sauce instead. Also, I used 2 c. zucchini because I was too lazy to grate carrots. I just topped it with a light glaze of milk and powdered sugar.

The texture of these is out-of-this-world. This recipe is a keeper for sure!!

Reviewed on Aug. 17, 2010 by chris and jenn

To the person who said they were dry, you cannot subsitute nuts for carrots! These are great!

Reviewed on Aug. 16, 2010 by kmu021

These were YUMMY! Very moist. I did substitute sour cream for the yogurt and instead of carrots increased zucchini to 2C. Best choc. zucchini recipe yet!

Reviewed on Jul. 21, 2010 by ahenry

Absolutely awesome. Would have never guessed there are veggies in these. Will not make other choco cupcakes again!!!!

Reviewed on Jun. 18, 2010 by Splashy

This recipe is amazing. Have made them for a friend who has never had zucchini in any baked good before. Can't wait for her to try them! Will def make again!

Reviewed on Apr. 13, 2010 by samanthaknox

I just finished making this recipe and i just made a couple alterations, i used sour cream instead of yogurt and i put 2 cups of zucchini instead of carrots because i am not a fan of carrots. It turned out amazing, very moist and not too sweet. I also substituted the frosting with a ganache and placed them in mini loaf pans and they turned out very well presented! I will absolutely use this recipe again, and again, and again :)

Reviewed on Oct. 20, 2009 by georgia1959

Amazing.....moist, just sweet enough put ganauche i.s.o frosting...everyone loved them ans asked for recipe....

Reviewed on Sep. 25, 2009 by judypate

these are really good and oh so moist.. neat idea to bake in pans. thanks for hints JUDY PATE

Reviewed on Sep. 02, 2009 by foodforfamily

Instead of frosting, we sprinkled mini chocolate chips on top. Now we can almost get by with eating them for breakfast. : )

Everyone we shared our cupcakes with loved them! We baked our second batch in two 8 x 8 in. pans. That was delicious as well! Thanks for sharing the recipe!

Reviewed on Sep. 02, 2009 by foodforfamily

Reviewed on Aug. 31, 2009 by Jillmcculley

Great!! Very chocolaty. Nobody knew there were veggies in them!! Very moist and delicious.

Reviewed on Aug. 30, 2009 by lcronan

These cupcakes are delicious! I followed the recipe as is and loved it. They aren't too sweet, which is the way I like them!

Reviewed on Aug. 24, 2009 by brodilou

Re: Chocolate Zucchini Cupcakes

I followed the recipe, added a little more carrot than zucchini only because I didn't have enough zucchini. The cupcakes were deliciously moist and didn't dry out as many cupcakes do.

Louise in MI

Reviewed on Aug. 20, 2009 by kitten73148

I left out the carrots but added about a cup of pecans. Cupcakes were quite tasty but a bit on the dry side...maybe add about a half cup of oil to batter would help? Mary in KY

Reviewed on Aug. 19, 2009 by Lorna Stickland

These cupcakes are wonderful!! My boys didn't realize the vegetables in it and they really enjoyed them. They are definitely a make again cupcake. Lorna S.

Reviewed on Aug. 18, 2009 by audster

These cupcakes were easy to make and delicious. My whole family liked them. A friend said they should be entered in our local fair.

A.P. Ontario

Reviewed on Aug. 17, 2009 by MarilynMB

Made these to take to work and what a Hit. Everyone was amazed at the veg content. Will surely make again. MarilynMB

Reviewed on Aug. 17, 2009 by lfalana

Re: Chocolate Zucchini Cupcakes

Turned out very good. One taste tester observed " the best cupcake I ever ate!"

Reviewed on Aug. 14, 2009 by bobbiem

I just finished making these cupcakes and they are yummy.My husband said they were better than ones from a mix. The zuchini and carrots are hardly noticeable, so if picky eaters who don't like vegetables would never know they weren't anything except chocolate cupcakes. Bobbie

Reviewed on Aug. 10, 2009 by tcmcpike

These are awesome. They're great for kids because they have no idea they're eating carrots and zucchini. I also made it into a cake (which is faster and great for entertaining) and it's just as good.

Reviewed on Jun. 25, 2009 by hayburners

These are moist and delicious. I added some chopped walnuts to the batter. Yum. I frosted some of the cupcakes and left some without. They were great either way.

Reviewed on Jun. 04, 2009 by cheezhed68

These are fabulous! I brought them as an after game soccer snack and ALL the kids loved them!