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

Zucchini Chip Cupcakes Recipe

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"My three girls love these moist, nut-topped cupcakes even without frosting," remarks Debra Forshee from Stockton, Kansas. "They're a great way to use up zucchini, and they freeze well for a quick snack."
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 24 servings


  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1-3/4 cups sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups shredded zucchini
  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup chopped pecans

Nutritional Facts

1 each: 208 calories, 11g fat (4g saturated fat), 29mg cholesterol, 149mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein


  1. In a large bowl, cream the butter, oil and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, cocoa, baking soda, salt and cinnamon; gradually add to creamed mixture. Fold in zucchini and chocolate chips.
  2. Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 2 dozen.
Originally published as Zucchini Chip Cupcakes in Quick Cooking July/August 1998, p54

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Reviewed Aug. 25, 2014

"These were great! I added an additional teaspoon of cinnamon. Topped with mini chocolate chips instead of nuts. They were moist & sweet enough with the extra chocolate chips. Best zucchini recipe I have tried yet!"

Reviewed Mar. 8, 2014

"Since I didn't have cup cake tins, I made this into a cake."

Reviewed Jul. 13, 2013

"They turn out moist if you leave a bit of moisture in the zucchini before adding to the batter. Left some without nuts and added a few chocolate chips to the top instead. Both ways were great (especially for the non-nut people in my house)."

Reviewed Nov. 5, 2011

"An easy recipe to throw together that turns out tasting wonderful. A great way to use zucchini before it goes bad."

Reviewed Aug. 28, 2011

"Fantastic! I left out the nuts as my family doesn't care for them and they are great!"

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