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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 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.
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