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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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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

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

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.

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.
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.

Reviews for Chocolate Zucchini Cupcakes

AVERAGE RATING
   (117)
RATING DISTRIBUTION
5 Star
 (74)
4 Star
 (24)
3 Star
 (7)
2 Star
 (9)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Aug. 10, 2014

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

MY REVIEW
Reviewed Aug. 2, 2014

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

MY REVIEW
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
Reviewed Jul. 29, 2014

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

MY REVIEW
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.

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