Can I Make Chocolate Zucchini Cupcakes Without Peeling the Zucchini?

Yes. There is no need to peel the zucchini before shredding it for Chocolate Zucchini Cupcakes. The skin is thin and becomes tender during baking, so it blends easily into the chocolate crumb. Simply wash and dry the zucchini before grating it.

Why Are My Chocolate Zucchini Cupcakes Dense?

Dense Chocolate Zucchini Cupcakes are often caused by overmixing the batter or using too much flour. Fold the dry ingredients into the zucchini mixture only until no visible streaks of flour remain. Measuring flour by weight can also help produce consistent, tender cupcakes.

Can I Make These Cupcakes Without Chocolate Frosting?

Absolutely. These moist chocolate zucchini cupcakes have enough cocoa flavor to be enjoyed without frosting. You can serve them plain, dust them lightly with confectioners' sugar, or add your favorite chocolate or vanilla buttercream for a different finish.

Easy Chocolate Zucchini Cupcakes with Chocolate Frosting

Name: Chocolate Zucchini Cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups (290 g) shredded zucchini; 3 large eggs, room temperature; 1 1/2 cups (300 g) granulated sugar; 3/4 cup (149 g) vegetable oil; 1 tablespoon vanilla extract; 2 cups (260 g) all-purpose flour; 2/3 cup (75 g) natural unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1 1/2 cups (339 g) unsalted butter, room temperature; 3 tablespoons heavy cream, room temperature; 1 tablespoon vanilla extract, for frosting; 1/8 teaspoon salt, for frosting; 3/4 cup (64 g) unsweetened cocoa powder, for frosting; 4 to 5 cups (up to 600 g) confectioners’ sugar

Description

Chocolate Zucchini Cupcakes are rich, moist chocolate cupcakes made with fresh shredded zucchini, cocoa powder, vegetable oil, and vanilla, then finished with a creamy homemade chocolate frosting. The zucchini adds moisture without overpowering the chocolate flavor, making these cupcakes soft, tender, and perfect for dessert, parties, or using up fresh summer zucchini.

Ingredients

Scale

2 cups (290 g) shredded zucchini
3 large eggs, room temperature
1 1/2 cups (300 g) granulated sugar
3/4 cup (149 g) vegetable oil
1 tablespoon vanilla extract
2 cups (260 g) all-purpose flour
2/3 cup (75 g) natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups (339 g) unsalted butter, room temperature
3 tablespoons heavy cream, room temperature
1 tablespoon vanilla extract, for frosting
1/8 teaspoon salt, for frosting
3/4 cup (64 g) unsweetened cocoa powder, for frosting
4 to 5 cups (up to 600 g) confectioners’ sugar

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Instructions

Preheat the oven to 325°F (163°C) and line 24 standard muffin cups with paper liners.
In a large mixing bowl, combine the shredded zucchini, eggs, granulated sugar, vegetable oil, and vanilla extract. Stir until evenly mixed.
Add the all-purpose flour, cocoa powder, baking soda, salt, and baking powder.
Fold the dry ingredients gently into the wet mixture just until no streaks of flour remain. Do not overmix.
Divide the batter evenly among the prepared muffin cups.
Bake for about 25 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool the cupcakes in the pan on a wire rack for 5 minutes, then remove them from the pan and let them cool completely.
To make the frosting, beat the softened butter on medium-high speed until smooth and creamy.
Add the heavy cream, vanilla extract, and salt, then beat until incorporated.
Add the cocoa powder and 2 cups of confectioners’ sugar. Mix on medium-low speed until mostly combined.
Gradually add the remaining confectioners’ sugar, about 1 cup at a time, until the frosting reaches your preferred consistency.
Increase the mixer speed to medium-high and beat until the chocolate frosting is light and fluffy, scraping down the bowl as needed.
Pipe or spread the frosting over the completely cooled Chocolate Zucchini Cupcakes and serve.

Notes

Do not aggressively squeeze the liquid from the shredded zucchini because its natural moisture helps keep the cupcakes soft and tender.
Avoid overmixing the batter after adding the flour, as this can make the cupcakes dense or tough.
Do not overbake. Check for doneness around 25 minutes with a wooden toothpick.
Canola oil can be used in place of vegetable oil.
Natural unsweetened cocoa powder is recommended for the intended flavor and leavening balance.
The unfrosted cupcakes can be made 1 day ahead and stored covered at room temperature.
The frosting can be made 1 day ahead and refrigerated in a covered container.
Frosted cupcakes can be stored covered in the refrigerator for up to 3 days.
For longer storage, freeze the frosted cupcakes for up to 3 months and thaw overnight in the refrigerator.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 296 kcal
Sugar: 33 g
Sodium: 119 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0.5 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 53 mg