Description
Chocolate Zucchini Cupcakes are a delightful twist on traditional dessert, combining rich chocolate flavor with hidden zucchini for added moisture and nutrition. Perfect for summer gatherings or satisfying your sweet cravings, these cupcakes are easy to make and sure to impress both kids and adults alike. With a soft texture and the option to add your favorite toppings, they are versatile enough for any occasion. Enjoy them plain, frosted, or drizzled with chocolate sauce for an indulgent treat that’s secretly healthy!
Ingredients
Scale
- 1/2 cup vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease muffin tins.
- In a bowl, mix vegetable oil, white sugar, and vanilla until smooth.
- Stir in the shredded zucchini until combined.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Gently fold in chocolate chips.
- Fill muffin tins about 2/3 full with batter and bake for 15-20 minutes or until a toothpick comes out clean.
- Cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 210
- Sugar: 18g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg