Chocolate Zucchini Cupcakes Recipe

Name: Chocolate Zucchini Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cupcakes:; 1 1/2 cups light brown sugar; 1/4 cup melted butter; 3/4 cup canola oil; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 2 cups grated zucchini; 1 cup semi-sweet chocolate chips; 2 cups all-purpose flour; 1 cup dutch processed cocoa, sifted; 1/2 teaspoon salt; 2 teaspoons baking soda; 1 teaspoon cinnamon; For the frosting:; 1/2 cup (1 stick) butter; 2/3 cup dutch processed cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 teaspoon vanilla extract

Servings: persons

For the cupcakes:
1 1/2 cups light brown sugar
1/4 cup melted butter
3/4 cup canola oil
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated zucchini
1 cup semi-sweet chocolate chips
2 cups all-purpose flour
1 cup dutch processed cocoa, sifted
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
For the frosting:
1/2 cup (1 stick) butter
2/3 cup dutch processed cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

1
1. Pre-heat oven to 350 degrees F. Line two muffin pans with paper liners and set aside.
2
2. In a medium bowl, mix together the brown sugar, butter, and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla extract, buttermilk, zucchini, and chocolate chips.
3
3. In a separate large bowl, mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans, filling them about 3/4 the way full. Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean. Cool cupcakes on a wire rack, while you make the frosting.
4
To make the frosting:
5
1. Melt the butter. Whisk in the cocoa powder, whisking until smooth. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Frost the cupcakes with the chocolate frosting. Decorate with sprinkles, if desired. Store cupcakes at room temperature in an air tight container.

2250

kcal

Calories

129

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the cupcakes:, 1 1/2 cups light brown sugar, 1/4 cup melted butter, 3/4 cup canola oil, and more.

Yes, Chocolate Zucchini Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Zucchini Cupcakes

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