Chocolate Zucchini Cupcakes Recipes

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CHOCOLATE ZUCCHINI CUPCAKES



Chocolate Zucchini Cupcakes image

I just love chocolate but I am not the hottest for really rich food during the summer, so a nice alternate to this dilemma is zucchini-chocolate cupcakes with cream cheese icing!

Provided by tayoush

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 18

Number Of Ingredients 16

1 cup pecans
1 tablespoon butter
cooking spray
3 cups grated zucchini
1 ½ cups vegetable oil
3 eggs
3 cups all-purpose flour
3 cups white sugar
10 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 (8 ounce) packages cream cheese, softened
½ cup salted butter, softened
2 cups white sugar
1 teaspoon almond extract

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.
  • Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.
  • Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.
  • Combine zucchini, oil, and eggs in a large mixing bowl.
  • Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
  • Bake in the preheated oven for 25 minutes.
  • While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.
  • Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.

Nutrition Facts : Calories 658.3 calories, Carbohydrate 75.7 g, Cholesterol 73.6 mg, Fat 38.9 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 12.9 g, Sodium 312.7 mg, Sugar 56.4 g

CHOCOLATE ZUCCHINI CUPCAKES



Chocolate Zucchini Cupcakes image

Our grandkids love these cupcakes and don't believe us when we tell them there are veggies in them! I'm always asked for this recipe, which makes a tasty treat after school, packed in lunches or served as dessert after dinner. -Carole Fraser, North York, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 21 cupcakes.

Number Of Ingredients 13

1-1/4 cups butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
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

Steps:

  • 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., 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 : Calories 326 calories, Fat 17g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 288mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE-ZUCCHINI CUPCAKES



Chocolate-Zucchini Cupcakes image

Chocolate and zucchini cupcakes with nuts - what could be better? Use pecans in place of walnuts if you like.

Provided by jen

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 24

Number Of Ingredients 12

2 (1 ounce) squares unsweetened chocolate, melted
3 eggs
1 ¾ cups packed brown sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups grated zucchini
¾ cup chopped walnuts
1 (16 ounce) package chocolate frosting
½ cup walnut halves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
  • In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.
  • Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 18.3 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.6 g, Sodium 171.5 mg, Sugar 27.1 g

SWEET ZUCCHINI CUPCAKES



Sweet Zucchini Cupcakes image

Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h30m

Yield Makes 12

Number Of Ingredients 11

1 1/2 cups all-purpose flour, (spooned and leveled)
1 cup packed dark-brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup coarsely chopped pecans or walnuts
1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
Ian Young's Cream Cheese Frosting

Steps:

  • Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
  • In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
  • In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
  • Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
  • Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

ZUCCHINI CUPCAKES WITH CHOCOLATE CHIPS



Zucchini Cupcakes with Chocolate Chips image

These zucchini cupcakes are amazing! You will love them. Every time I make these, they turn out so good.

Provided by Ayla Dungan

Categories     Fruits and Vegetables     Vegetables     Squash

Time 35m

Yield 12

Number Of Ingredients 12

½ cup vegetable oil
1 egg
¼ cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup white sugar
½ cup mini chocolate chips
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup shredded zucchini

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with paper liners.
  • Whisk vegetable oil, egg, milk, lemon juice, and vanilla extract together in a bowl.
  • Combine flour, sugar, chocolate chips, baking soda, cinnamon, and salt in a separate bowl. Pour in oil mixture and fold gently to combine. Stir in zucchini. Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 232.8 calories, Carbohydrate 29.9 g, Cholesterol 15.9 mg, Fat 12 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 211.9 mg, Sugar 17 g

ZUCCHINI CHOCOLATE CHIP CUPCAKES



Zucchini Chocolate Chip Cupcakes image

My kids and I love to make this treat after we have brought in the day's harvest from the garden.

Provided by VERONICA LYNN

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 18

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 tablespoons instant hot chocolate mix
½ cup butter
½ cup olive oil
1 ¾ cups white sugar
2 eggs
½ cup sour milk
1 teaspoon vanilla extract
2 ½ cups grated zucchini
1 cup chocolate chips

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or use paper liners. Mix together the flour, baking soda, salt, cinnamon, nutmeg and hot chocolate mix. Set aside.
  • In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until the top of the cupcakes springs back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes before removing from baking cups. They are really gooey fresh from the oven!

Nutrition Facts : Calories 290.5 calories, Carbohydrate 38.5 g, Cholesterol 34.5 mg, Fat 14.8 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 6 g, Sodium 197.9 mg, Sugar 26.4 g

ZUCCHINI CUPCAKES



Zucchini Cupcakes image

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! -Virginia Lapierre, Greensboro Bend, Vermont

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 18

3 large eggs, room temperature
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
FROSTING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 327 calories, Fat 12g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 305mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CHIP ZUCCHINI CUPCAKES



Chocolate Chip Zucchini Cupcakes image

Provided by Ruth Cousineau

Categories     Cake     Mixer     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Quick & Easy     Zucchini     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 cupcakes

Number Of Ingredients 13

1 1/2 cups all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoon sugar
1/2 cup vegetable oil
1 large egg
1/2 teaspoon pure vanilla extract
1/2 pound zucchini, coarsely grated (1 cup)
1 (6-ounces) package semisweet chocolate chips
Equipment: a muffin pan with 12 (1/2-cup) cups with paper liners

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt. Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips. Divide among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes. Cool in pan 5 minutes, then turn out to cool completely.

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Top Asked Questions

How to make zucchini cupcakes?
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with paper liners. Whisk vegetable oil, egg, milk, lemon juice, and vanilla extract together in a bowl. Combine flour, sugar, chocolate chips, baking soda, cinnamon, and salt in a separate bowl. Pour in oil mixture and fold gently to combine. Stir in zucchini.
How do you make zucchini muffins at home?
Preheat oven to 325 degrees. Line 24 muffin cups with liners or spray with non stick cooking spray and set aside. In a large bowl, mix together zucchini, eggs, sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, and baking powder.
How to bake zucchini bread batter?
In a large bowl, mix together zucchini, eggs, sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, and baking powder. Spoon the batter into the prepared pan filling them about half way. Bake for 25 minutes or until a toothpick comes out clean.
What is Healthy Chocolate Zucchini cake?
Healthy Chocolate Zucchini Cake? Well, yes, it’s healthy-ish! It’s made with all natural ingredients; like greek yogurt, avocado oil, organic cocoa powder AND it has a healthy dose of shredded zucchini in the batter. Seriously, like 3 heaping, nutrient rich, green cups worth!

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