Chocolate Zucchini Cupcakes Recipe
Chocolate Zucchini Cupcakes Recipe
- 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
- 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.
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.
Reviews for Chocolate Zucchini Cupcakes
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"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.)"
"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."
"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 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."
"Awesome recipe, I didnt have plain yogurt so added sour cream instead, turned out great! And used more zucchini instead of carrots"
"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."
"They were good. You'd never know their were carrots and zucchini in them."
"WAS OK. TOO DENSE...MORE LIKE A BROWNIE."
"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!"
"The cupcakes were pretty good. I did not use canned frosting. I made buttercream."
"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."
"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."
"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!,"
"Omgoodness this is a keeper my family and friends love them thank you for the recipe."
"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."
"Everyone really liked them."
"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."
"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."
"Why do they never list the sugar content when listing the nutritional facts?"
"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"
"Average chocolate cupcake; good way to sneak in veggies if you can"
"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."
"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!"
"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!"
"Not a chocoholic, so these are just ok in my book. Very dense. Made no changes to recipe."
"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."
"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."
"Really way too thick and not very tasty..did not go over we'll with my family."
"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."
"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!"
"The cupcakes were dense, dry & crumbly. I baked them for 18 minutes... would not make again."
"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."
"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."
"Delicious and Moist. You will love this recipe!!"
"To much baking cocoa, too dry"
"Amazing! wonderful crumb and texture!!"
"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."
"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"
"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."
"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."
"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."
"I didn't even ice them and they were delicious. My whole family said this recipe was a keeper."
"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."
"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."
"These were fantastic! My kids don't like zucchini but they loved these! I dipped them in chocolate ganache! Yummy!"
"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!"
"I was wondering if you could make this without the cocoa powder?? My husband is not a fan of chocolate??"
"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."
"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"
"Very light & "airy" texture. One isn't enough. I'll do it without icing and it melt in your mouth!"
"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."
"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."
"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!"
"Everyone loved these when i made them...didn't have any problems with the recipe. so easy and yummy!"
"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."
"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.""
"For some reason these came out a bit dry, but they had a good flavor"
"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!"
"These were very moist. They were delicious with the homemade peanut butter frosting I used. Would definately make again."
"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!!"
"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!"
"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!"
"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."
"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!"
"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."
"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."
"Absolutely delicious and moist cup cakes... would be great with powdered sugar frosting!"
"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!"
"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"
"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!"
"It was good - a little dry. Luckily, I made them for people who will eat anything. :)"
"Husband and grandskids loved them."
"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?"
"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."
"I made this as a cake and served it unfrosted. It is the tastiest zucchini cake recipe I have made."
"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 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."
"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)."
"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!"
"These are amazingly moist. Love this recipe"
"I substituted 1/4c applesauce for 1/4c butter. Yielded 24 cupcakes. Very yummy. My boys loved them."
"I made the cupcakes into a cake...flavor was good but cake falls apart..too crumbly"
"How much applesauce is needed to sub for the butter in this recipe?"
"Absolutely delightful! Can not even tell it is zucchini, used peanut butter icing instead of chocolate and added mini chocolate chips!!! Yumm!"
"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!"
"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."
"Do you peel the zucchini first???"
"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!"
"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."
"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."
"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."
"I was expecting a nice, moist cupcake. These were dry and very disappointing. No one liked them."
"These are very good. I cut the calories a bit by sprinkling with dark chocolate chips in lieu of the frosting later."
"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!!"
"To the person who said they were dry, you cannot subsitute nuts for carrots! These are great!"
"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!"
"Absolutely awesome. Would have never guessed there are veggies in these. Will not make other choco cupcakes again!!!!"
"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!"
"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 :)"
"Amazing.....moist, just sweet enough put ganauche i.s.o frosting...everyone loved them ans asked for recipe...."
"these are really good and oh so moist.. neat idea to bake in pans. thanks for hints JUDY PATE"
"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!"
"Great!! Very chocolaty. Nobody knew there were veggies in them!! Very moist and delicious."
"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!"
"Re: Chocolate Zucchini CupcakesI 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"
"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"
"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."
"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"
"Made these to take to work and what a Hit. Everyone was amazed at the veg content. Will surely make again. MarilynMB"
"Re: Chocolate Zucchini CupcakesTurned out very good. One taste tester observed " the best cupcake I ever ate!""
"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"
"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."
"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."
"These are fabulous! I brought them as an after game soccer snack and ALL the kids loved them!"