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Chocolate Zucchini Cupcakes Recipe

Chocolate Zucchini Cupcakes Recipe

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 YIELD:21 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1 each: 326 calories, 17g fat (9g saturated fat), 50mg cholesterol, 288mg sodium, 40g carbohydrate (25g sugars, 1g fiber), 3g protein

Reviews for Chocolate Zucchini Cupcakes

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MY REVIEW
annatina11
Reviewed Oct. 18, 2015

"The flavor is good, but a bit on the dry side. I followed the directions with the exception of adding additional yogurt from the detailed 1/2 cup to 1 cup because the batter was so thick - almost like cookie dough. Even after doing this I still had to use my cookie scooper to place them into the muffin tins. I am going to try reducing the flour amount from 2-1/2 cups down to 2 cups the next time around (and maybe add some applesauce for additional moisture without adding more fat.)"

MY REVIEW
SuzieSaucepan
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."

MY REVIEW
SANFINN
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."

MY REVIEW
goalieamy24
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."

MY REVIEW
Peqiqqqq
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"

MY REVIEW
smwsmm
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."

MY REVIEW
angela32
Reviewed Aug. 10, 2014

"They were good. You'd never know their were carrots and zucchini in them."

MY REVIEW
webmomsie
Reviewed Aug. 2, 2014

"WAS OK. TOO DENSE...MORE LIKE A BROWNIE."

MY REVIEW
Suzyq064
Reviewed Jul. 31, 2014

"These cupcakes were exalllent super moist, great tasting, didn't even ice them. I did divide the butter in half ( I used margarine) and used half crisco. I also used two cups zucchini instead of carrots. Was a hit in my family. Will make again before zucchini is done for the season!"

MY REVIEW
Queenlalisa
Reviewed Jul. 29, 2014

"The cupcakes were pretty good. I did not use canned frosting. I made buttercream."

MY REVIEW
rebcec
Reviewed Jul. 22, 2014

"Excellent! I did without the frosting, and used extra zucchini instead of carrots. For a 13x9 pan it took about 45 min at 350. Also the butter can be cut to 1 cup and the sugar to 1 cup as well."

MY REVIEW
C810
Reviewed Jun. 22, 2014

"These cupcakes turn out dry & not at all chocolatey. My own cream cheese frosting that is amazing on a variety of baked goods didn't even help these cupcakes out."

MY REVIEW
shawnba
Reviewed Feb. 4, 2014

"I absolutely HATE zucchini. I have never found a recipe that can hide its flavor until now!! Needless to say, my family was surprised when I told them what was inside, and I was actually eating it, and liking it!! This is a really nice moist chocolate cupcake, with rich chocolate flavor. Definitely a keeper!,"

MY REVIEW
Katherinescales
Reviewed Jan. 27, 2014

"Omgoodness this is a keeper my family and friends love them thank you for the recipe."

MY REVIEW
AliceAnn1
Reviewed Dec. 27, 2013

"This is by far the best recipe for moist & tasty chocolate cupcakes. I made this and my grandson and son both gave it a thumbs up for future baking."

MY REVIEW
cherrys
Reviewed Sep. 30, 2013

"Everyone really liked them."

MY REVIEW
BrownieQueen2
Reviewed Aug. 16, 2013

"I just found a delicious way to use all that zucchini in season right now! Try Chocolate Zucchini Cupcakes. It is excellent. I didn't even bother to frost it since it was delicious without."

MY REVIEW
cheesecakes
Reviewed Aug. 15, 2013

"These were great!! Everyone loved them. The recipe made a full 24 cupcakes. The only change I made was to use sour creme instead of yogurt. Didn't want to run to the store to buy some so used what I had. Will definitely be making these again."

MY REVIEW
sunkite
Reviewed Aug. 13, 2013

"Why do they never list the sugar content when listing the nutritional facts?"

MY REVIEW
Annette3270
Reviewed Aug. 7, 2013

"Great taste every one liked them, used 1 cup oil and 3 eggs and 1/2 cup choc chips, did not ice them. Very moist would make again. Thanks for the recipe"

MY REVIEW
ellendiep
Reviewed Aug. 3, 2013

"Average chocolate cupcake; good way to sneak in veggies if you can"

MY REVIEW
keizat
Reviewed Aug. 1, 2013

"Delicious. I used only zucchini as well and 1/2 c of choco chips. It was good stuff. I would make this again and I may even dare to add a little baking powder to give it a bit more sustained lift. Thanks for the recipe."

MY REVIEW
amkoch
Reviewed Jul. 31, 2013

"Everyone loved this & wanted more. I made some substitutions using oat flour vs. flour and Truvia vs. sugar (use conversion, much sweeter than cane sugar). Was generious with the cocoa. Added heaping teaspoon of cinnamon, and substituted applesauce for yogurt. I went light on the Truvia, since first time I used this. Used 1 cup of butter with 1/4 cup apple sauce. Added hand full of chocolate chips. Batter seemed a bit thick, so added another 3 tsp. of applesauce; just right; smooth and creamy.

Delicious! All gone in a flash! Gotta make more!"

MY REVIEW
amkoch
Reviewed Jul. 31, 2013

"Great for chocolate lovers! Everyone at work loved them and asked for more. I'm experimenting with healthier ingredients, and substituted the wheat flour with oat flour. Also used Truvia sugar substitute (need to use conversion much sweeter than regular sugar) and didn't have yogurt, so I used unsweetened applesauce. Very good cupcake! Used icing optional and served some with/without icing. Can't wait to make again. Yum!"

MY REVIEW
shrinking67
Reviewed Jul. 29, 2013

"Not a chocoholic, so these are just ok in my book. Very dense. Made no changes to recipe."

MY REVIEW
Chromama
Reviewed Jul. 29, 2013

"I added a full 8 oz of yogurt, and some liquid egg substitute also, because the batter was too stiff. Turned out well though, a bit crumbly, but moist & not too sweet. I did not ice them, but ate them more like a muffin."

MY REVIEW
cherwingate@verizon.net
Reviewed Jul. 27, 2013

"I didn't read the reviews before trying this recipe, just relied on the stars. I wish I ha d! As some of the other reviewers noted, the batter tasted TERRIFIC! I couldn't stop myself from licking the spatula when I was done! So, when I pulled the cupcakes out of the oven a few minutes ago and gave one a try, I was definitely surprised to find that the sweet chocolately flavor so pronounced before baking was nowhere near as prominent. I wish I had thought to add some chocolate chips to the batter, but I didn't think it would need the help. All in all, an average batter. It rose nice, looks nice, although I can tell already that my kids won't come near these as the specks of zucchini and carrot are still visible, and that was after practically liquifiying them in the food processor! I think they will be perfectly fine with a little icing on top, which I'll do once they're cool. I'm going to try a fluffy white frosting. An average, solid recipe, just nothing to rate 5 stars by any means. If anyone successfully tweeks this recipe, I'd definitely try it again."

MY REVIEW
missdc
Reviewed Jul. 26, 2013

"Really way too thick and not very tasty..did not go over we'll with my family."

MY REVIEW
jobatkin
Reviewed Jul. 12, 2013

"Very thick batter, made it hard to stir and place in cupcake moulds. After reading other reviews I went easy on the flour and sugar and heavy on the yoghurt, and would do both even more so next time. Lovely to eat, not too sweet or dry but moist and delicious straight from the oven."

MY REVIEW
sjandmy3babes
Reviewed Jun. 10, 2013

"The batter was amazing much better than the cooked product. The batter had a very thick consistency until the zucchini was added. I added choc. chips to make it extra chocolaty. I baked it for 18 min and my cupcake was very dry and crumbly. I def. will not be sharing this cupcake with my friends! Such a disappointment considering how delicious the batter was!"

MY REVIEW
No_Time_To_Cook
Reviewed May. 13, 2013

"The cupcakes were dense, dry & crumbly. I baked them for 18 minutes... would not make again."

MY REVIEW
lgibbs101
Reviewed May. 1, 2013

"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."

MY REVIEW
KToes
Reviewed Mar. 13, 2013

"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."

MY REVIEW
JkayC
Reviewed Mar. 9, 2013

"Delicious and Moist. You will love this recipe!!"

MY REVIEW
katiemarie0413
Reviewed Feb. 2, 2013

"To much baking cocoa, too dry"

MY REVIEW
Rajashri
Reviewed Nov. 28, 2012

"Amazing! wonderful crumb and texture!!"

MY REVIEW
akweek
Reviewed Oct. 18, 2012

"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."

MY REVIEW
buckeyerissy
Reviewed Oct. 13, 2012

"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"

MY REVIEW
JRocandJordysMom
Reviewed Aug. 23, 2012

"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."

MY REVIEW
yonekawad
Reviewed Aug. 21, 2012

"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."

MY REVIEW
Pianogirl22
Reviewed Aug. 21, 2012

"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."

MY REVIEW
claudiav
Reviewed Aug. 17, 2012

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

MY REVIEW
crayolabob
Reviewed Aug. 6, 2012

"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."

MY REVIEW
PTuttle
Reviewed Aug. 3, 2012

"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."

MY REVIEW
tiffanypaddock
Reviewed Aug. 2, 2012

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

MY REVIEW
louise6122
Reviewed Aug. 1, 2012

"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!"

MY REVIEW
NancyStree
Reviewed Aug. 1, 2012

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

MY REVIEW
Ohio46
Reviewed Aug. 1, 2012

"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."

MY REVIEW
jducklips
Reviewed Jul. 29, 2012

"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"

MY REVIEW
Originaltatie
Reviewed Jul. 25, 2012

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

MY REVIEW
christyan17
Reviewed Jul. 24, 2012

"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."

MY REVIEW
battlexe44
Reviewed Feb. 6, 2012

"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."

MY REVIEW
sheraynamattson
Reviewed Jan. 29, 2012

"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!"

MY REVIEW
sparkle64
Reviewed Jan. 29, 2012

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

MY REVIEW
mdcopper
Reviewed Jan. 24, 2012

"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."

MY REVIEW
IdioAphotic
Reviewed Nov. 1, 2011

"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.""

MY REVIEW
anaJG
Reviewed Oct. 28, 2011

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

MY REVIEW
sange21
Reviewed Oct. 14, 2011

"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!"

MY REVIEW
jessicadidion
Reviewed Oct. 10, 2011

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

MY REVIEW
kwrandolph
Reviewed Oct. 4, 2011

"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!!"

MY REVIEW
cecgall
Reviewed Sep. 21, 2011

"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!"

MY REVIEW
s_fisher
Reviewed Sep. 12, 2011

"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!"

MY REVIEW
shecooksalot
Reviewed Sep. 11, 2011

"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."

MY REVIEW
flowers>1
Reviewed Sep. 8, 2011

"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!"

MY REVIEW
irt
Reviewed Sep. 6, 2011

"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."

MY REVIEW
jhamaker
Reviewed Sep. 6, 2011

"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."

MY REVIEW
amynicolepoppe
Reviewed Sep. 6, 2011

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

MY REVIEW
sheraynamattson
Reviewed Sep. 5, 2011

"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!"

MY REVIEW
dgoodwin
Reviewed Sep. 5, 2011

"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"

MY REVIEW
Amy-deere
Reviewed Sep. 5, 2011

"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!"

MY REVIEW
LinaLeigh
Reviewed Sep. 5, 2011

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

MY REVIEW
kshope
Reviewed Sep. 5, 2011

"Husband and grandskids loved them."

MY REVIEW
madves@aol.com
Reviewed Aug. 28, 2011

"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?"

MY REVIEW
kraftycook
Reviewed Aug. 26, 2011

"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."

MY REVIEW
pmataragas
Reviewed Aug. 24, 2011

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

MY REVIEW
junejmg
Reviewed Aug. 23, 2011

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

MY REVIEW
IslandWife
Reviewed Aug. 22, 2011

"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."

MY REVIEW
kolo13
Reviewed Aug. 18, 2011

"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)."

MY REVIEW
TraLo
Reviewed Aug. 16, 2011

"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!"

MY REVIEW
jtmeg
Reviewed Aug. 15, 2011

"These are amazingly moist. Love this recipe"

MY REVIEW
mbelmoore
Reviewed Aug. 14, 2011

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

MY REVIEW
cindykoz1
Reviewed Aug. 11, 2011

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

MY REVIEW
reigle
Reviewed Aug. 3, 2011

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

MY REVIEW
hnhangels
Reviewed Aug. 3, 2011

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

MY REVIEW
terri0307
Reviewed Aug. 2, 2011

"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!"

MY REVIEW
mlemon
Reviewed Aug. 2, 2011

"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."

MY REVIEW
msm93
Reviewed Aug. 2, 2011

"Do you peel the zucchini first???"

MY REVIEW
dylan's mama
Reviewed Aug. 1, 2011

"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!"

MY REVIEW
Reesa6
Reviewed Jul. 23, 2011

"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."

MY REVIEW
ella shaw
Reviewed Jul. 15, 2011

"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."

MY REVIEW
marciaoakley
Reviewed Mar. 27, 2011

"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."

MY REVIEW
connierecipes
Reviewed Oct. 29, 2010

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

MY REVIEW
crowwing@powerbank.net
Reviewed Sep. 11, 2010

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

MY REVIEW
Marnatee
Reviewed Aug. 17, 2010

"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!!"

MY REVIEW
chris and jenn
Reviewed Aug. 17, 2010

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

MY REVIEW
kmu021
Reviewed Aug. 16, 2010

"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!"

MY REVIEW
ahenry
Reviewed Jul. 21, 2010

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

MY REVIEW
Splashy
Reviewed Jun. 18, 2010

"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!"

MY REVIEW
samanthaknox
Reviewed Apr. 13, 2010

"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 :)"

MY REVIEW
georgia1959
Reviewed Oct. 20, 2009

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

MY REVIEW
judypate
Reviewed Sep. 25, 2009

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

MY REVIEW
foodforfamily
Reviewed Sep. 2, 2009

"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!"

MY REVIEW
Jillmcculley
Reviewed Aug. 31, 2009

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

MY REVIEW
lcronan
Reviewed Aug. 30, 2009

"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!"

MY REVIEW
brodilou
Reviewed Aug. 24, 2009

"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"

MY REVIEW
kitten73148
Reviewed Aug. 20, 2009

"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"

MY REVIEW
Lorna Stickland
Reviewed Aug. 19, 2009

"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."

MY REVIEW
audster
Reviewed Aug. 18, 2009

"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"

MY REVIEW
MarilynMB
Reviewed Aug. 17, 2009

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

MY REVIEW
lfalana
Reviewed Aug. 17, 2009

"Re: Chocolate Zucchini Cupcakes

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

MY REVIEW
bobbiem
Reviewed Aug. 14, 2009

"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"

MY REVIEW
tcmcpike
Reviewed Aug. 10, 2009

"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."

MY REVIEW
hayburners
Reviewed Jun. 25, 2009

"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."

MY REVIEW
cheezhed68
Reviewed Jun. 4, 2009

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

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