Description
Irresistible chocolate zucchini cupcakes bring garden-fresh moisture to classic dessert magic. Moist chocolate layers hide healthy zucchini goodness, inviting you to savor each delectable bite of sweet garden-inspired comfort.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ cups shredded zucchini
- ¾ cup chocolate chips
Wet Ingredients:
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Frosting Ingredients:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Calibrate the oven temperature to 350F (175C) and prepare a 12-cup muffin tin with protective paper liners or a light coating of cooking spray.
- Integrate cocoa powder, flour, baking soda, baking powder, salt, and cinnamon in a medium mixing vessel, thoroughly blending with a whisk until uniformly distributed.
- In a separate spacious mixing bowl, vigorously whisk vegetable oil with granulated and brown sugars until they form a harmonious mixture.
- Introduce eggs, vanilla extract, and buttermilk into the sugar blend, stirring until the liquid components achieve a silky, consistent texture.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently to maintain a delicate batter consistency.
- Tenderly fold shredded zucchini and chocolate chips into the batter, ensuring even distribution without overmixing.
- Allocate the batter evenly across muffin cups, filling each compartment approximately three-quarters full.
- Position the muffin tin in the preheated oven and bake for 20-23 minutes, verifying doneness by inserting a clean toothpick into the center of a cupcake.
- Allow cupcakes to rest in the tin for 5 minutes before transferring to a wire cooling rack.
- For optional frosting, cream butter until light and fluffy, then gradually blend powdered sugar, cocoa powder, and salt.
- Introduce milk and vanilla to the frosting mixture, whipping until achieving a smooth, spreadable consistency.
- Once cupcakes have completely cooled, generously apply the chocolate frosting and serve.
Notes
- Squeeze excess moisture from shredded zucchini using a clean kitchen towel to prevent soggy cupcakes and ensure a perfect texture.
- Swap vegetable oil with applesauce or Greek yogurt for a healthier, lower-fat version that maintains moisture and tenderness.
- Use gluten-free flour blend to make these cupcakes suitable for those with gluten sensitivities without compromising the rich chocolate flavor.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or freeze for extended freshness and quick dessert options.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg