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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
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    21 cupcakes

Ingredients

  • 1-1/4 cups butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 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

Directions

  • 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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Nutrition Facts
1 each: 326 calories, 17g fat (9g saturated fat), 50mg cholesterol, 288mg sodium, 40g carbohydrate (25g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • CarrieBerry4Chad
    Sep 5, 2019

    These looked and smelled amazing, but I was majorly disappointed at how dried at they were the next day!

  • Grandmaj2u
    May 14, 2019

    Your ads cover up some of ingredients. Please fix.

  • JMartinelli13
    Oct 5, 2018

    Used dark cocoa powder and filled the tins to the top. Great with frosting or without.

  • Betsy
    Jun 25, 2018

    Sure kids like them with all that sugar. Just one of them is the daily limit. Just because something has vegetables does not make it healthy.

  • Sunshinebakerpa
    Sep 4, 2017

    I followed the recipe, except I used 2 cups zucchini and no carrots. I also added some chocolate chips. The kids really liked them, but we adults thought they were just ok.

  • Kristens198
    Feb 11, 2017

    DELICIOUS!! I ended up with about 1.5 c of carrots and also 1.25c zucchini, and it made 40 cupcakes. WOW! Moist and delicious! Served without frosting.

  • salisuz
    Dec 3, 2016

    > I didn't have ne zucchini (caused I used them n other desserts) - so I used yellow squash - put them n2 the handy chopper and mashed the button a few times until there was nothing but yellow specks - these cupcakes turned out... pretty good!

  • Donut Queen
    Aug 23, 2016

    Great tasting and you would never know there were veggies in it! I followed the recipe to the letter, only I baked this in a bundt pan and used a homemade frosting.

  • Twin1961
    Aug 17, 2016

    I made this recipe exactly as written tonight but baked it in a Bundt pan. It turned out beautifully and is delicious!

  • chickluvs2cook
    Aug 10, 2016

    I tried these to see if I could get some veggies into my toddlers w/out them knowing...it worked! They loved them & so did I...moist and chocolatey...just how I like my cupcakes!