Zucchini Chip Cupcakes Recipe
Zucchini Chip Cupcakes Recipe photo by Taste of Home
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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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Coquina1 User ID: 7918480 22824
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!"

jdh0731 User ID: 3723039 29114
Reviewed Mar. 8, 2014

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

westernbroncos User ID: 3381129 17652
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)."

JenfromFlag User ID: 2604063 82654
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."

kbabe819 User ID: 3846515 82653
Reviewed Aug. 28, 2011

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

tammymiller65 User ID: 4248462 47972
Reviewed Aug. 28, 2011

"These were very good, but not sweet enough for me. I would consider them more of a muffin then a cupcake."

dsfullersr User ID: 2676078 47060
Reviewed Aug. 19, 2010

"Wonderful flavor. Well received by all you shared the goodies!"

Litter1bit User ID: 4117992 55881
Reviewed Aug. 17, 2010

"Absolutely delicious. Very moist and flavorful! Will definitely make again!"

Mrs.Bakes-a-lot User ID: 1412093 22287
Reviewed Sep. 8, 2009

"We all loved these cupcakes! Our daughter's school is

nut-free, so rather than using the pecans on top, I sprinkled toffee bits on top before baking. Heavenly!!"

lisakayhan User ID: 2200224 54648
Reviewed Oct. 15, 2008

"Without the nuts these are like perfect little moist chocolate cakes, my kids had no idea there was zucchini in them. They are absolutely wonderful!"

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