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Chocolate Zucchini Cupcakes

 Chocolate Zucchini Cupcakes
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
21 ServingsPrep: 25 min. Bake: 20 min. + cooling


  • 1-1/4 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure 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


  • 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.
  • 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.

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Chocolate Zucchini Cupcakes (continued)

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.