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Chocolate Zucchini Cupcakes

Chocolate Zucchini Cupcakes
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling YIELD: 21 cupcakes.

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

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 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 cupcake: 326 calories, 17g fat (9g saturated fat), 50mg cholesterol, 288mg sodium, 40g carbohydrate (25g sugars, 1g fiber), 3g protein.

Reviews

Average Rating:
  • 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!

  • cindyscookiecupboard
    Dec 31, 1969

    It would be nice to read reviews by people that actually made the original recipe. Otherwise your review is not at all helpful.

  • Sierramomma
    Jul 31, 2016

    These were awesome with some changes. I used 1/2 cup butter plus 2 Tbs oil and 3/4 cup pumpkin. Used all zucchini, no carrots, cut down the sugar a little, and upped the cocoa a little.

  • annatina11
    Oct 18, 2015

    The flavor is good, but a bit on the dry side. I followed the directions with the exception of adding additional yogurt from the detailed 1/2 cup to 1 cup because the batter was so thick - almost like cookie dough. Even after doing this I still had to use my cookie scooper to place them into the muffin tins. I am going to try reducing the flour amount from 2-1/2 cups down to 2 cups the next time around (and maybe add some applesauce for additional moisture without adding more fat.)

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