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Chocolate Zucchini Cupcakes Recipe
Chocolate Zucchini Cupcakes Recipe photo by Taste of Home

Chocolate Zucchini Cupcakes Recipe

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4.5 113
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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
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:21 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 21 servings


  • 1-1/4 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plain yogurt
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1 can (16 ounces) chocolate frosting

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.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 21 cupcakes.
Originally published as Chocolate Zucchini Cupcakes in Simple & Delicious May/June 2009, p35

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.

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Reviewed Aug. 22, 2015

"I bake for local restaurants and special events as well as write a food column for a local paper, so I am always looking for delicious recipes using fresh ingredients. I decided to give this a test run and I must say, with some minor adjustments, it came out in the front! I used dark Dutch cocoa and dark chocolate mini chips, increased the soda, added espresso powder, reduced the sugar, finely grated the zucchini and extended the baking time. I topped them with dark chocolate peanut butter, butter cream incing. My husband and one restaurant's staff exclaimed they were the best cupcakes they ever tasted. Note: My personal preference is to bake with unbleached flour rather than bleached, use paste Madagascar vanilla and Viet Nam Cinnamon."

Reviewed Jul. 21, 2015

"I made this today but with adjustments. I halved the recipe, used 1 1/4 cup organic flour, 1/4 cup coconut oil plus 1 tablespoon butter, 1/3 cup applesauce, I mashed banana, 1/4 cup yogurt, 1 tsp vanilla, 1 tsp cinnamon, pinch of nutmeg, 1 cup zucchini and 1/4 cup each stevia, monkruit, and whey sugar, plus 1/2 cup chocolate chips and a few for on top. Turned out great and family loves them. I sprinkled some powdered whey sugar on top to look nice."

Reviewed Jul. 10, 2015

"My husband and children enjoyed these. I used a peanut butter icing. My 4 year old ate some without the icing even. I did make a few adjustments. I couldn't handle the thought of all that butter so I used 1/2 c. butter and 3/4 c. applesauce. I also used 2 1/4 c flour and added little extra yogurt. And I used 2c. zucchini instead of carrots. Great way to use up some of that zucchini."

Reviewed Sep. 17, 2014

"Awesome recipe, I didnt have plain yogurt so added sour cream instead, turned out great! And used more zucchini instead of carrots"

Reviewed Aug. 27, 2014 Edited Sep. 3, 2014

"I made this in a 13 x 9. It was a little dry and I could tell by the batter that it was going to be. I made my own chocolate frosting which did add to the moisture of the cake. I would like to compare the ingredients of another recipe with this one to see how I can tweek it a bit."

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