Back to Zucchini Chip Cupcakes

Print Options


Card Sizes

Zucchini Chip Cupcakes Recipe

Zucchini Chip Cupcakes Recipe

"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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Zucchini Chip Cupcakes

Sort By :
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!"

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."

Reviewed Aug. 19, 2010

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

Reviewed Aug. 17, 2010

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

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!!"

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!"

Loading Image