Chocolate Zucchini Cupcakes are fudgy, deeply chocolatey cupcakes made with nearly 2 cups of coarsely grated zucchini, Dutch-processed cocoa, and a few chocolate chips. The zucchini is added raw—no squeezing or draining—so it melts into the batter and keeps the cupcakes exceptionally moist. These are oil-based (no butter or milk), making them naturally tender and easily adapted to be dairy-free if you use dairy-free chocolate chips and frosting. Enjoy them plain as muffins or top with your favorite chocolate frosting for a richer treat.
*This recipe was first published in August 2018 and has been updated with new photos, clearer text, and small recipe adjustments.
Although 1 ¾ cups of grated zucchini might sound like a lot for a dozen cupcakes, the flavor is undetectable—what you get is added moisture and a tender crumb. Zucchini is a great way to add juiciness to baked goods, similar to other zucchini-based bakes like almond flour zucchini muffins.
Details on the ingredients
Below is a summary of the key ingredients and why they’re used. Exact measurements are included in the recipe card at the end.
- Zucchini: Use 1 ¾ cups coarsely grated zucchini (larger holes on a box grater). Do not squeeze out the moisture.
- Cocoa: ½ cup Dutch-processed cocoa gives a deep, mellow chocolate flavor. This recipe hasn’t been tested with natural cocoa, so stick with Dutch-processed for best results.
- Flour: 1 cup all-purpose white flour, spooned and leveled—keeps the texture light and tender.
- Oil: 1/3 cup oil (extra virgin olive oil, canola, or avocado oil all work) keeps the cupcakes moist without dairy.
- Coconut sugar: 1 cup coconut sugar adds a caramel-like depth; lightly packed brown sugar is an acceptable substitute.
- Cinnamon: A touch (1 ½ tsp) complements and enhances the chocolate.
- Eggs: Two large eggs (room temperature) add structure and moisture.
- Vanilla: 1 tablespoon real vanilla extract brightens the flavors.
- Baking soda and baking powder: Used together for reliable rise and light texture.
- Salt: ½ teaspoon fine sea salt balances and enhances sweetness.
- Chocolate chips: 3 tablespoons mini chocolate chips folded into the batter create pockets of melty chocolate (use dairy-free chips if needed).
How to make chocolate zucchini cupcakes
Preheat your oven to 325°F (165°C) and line a 12-cup muffin pan with liners.
In a medium bowl, whisk together the dry ingredients: all-purpose flour, Dutch-processed cocoa, cinnamon, baking powder, baking soda, and salt.
In a large bowl, whisk the eggs, then add the coconut sugar, oil, and vanilla. Stir in the grated zucchini last so it’s evenly distributed.
Gradually fold the dry ingredients into the wet mixture until combined; the batter will be fairly thick. Stir in the mini chocolate chips.
Divide the batter evenly among the 12 prepared liners, filling each about 3/4 full.
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cupcakes to cool in the pan briefly, then transfer to a wire rack to cool completely.
Serve unfrosted like muffins or top with your favorite frosting after they’ve fully cooled.
Favorite frosting options
- Avocado Chocolate Frosting
- Chocolate Peanut Butter Buttercream
- Peanut Butter Cream Cheese Frosting
- Sour Cream Chocolate Frosting
- Sour Cream Vanilla Bean Frosting
Frequently asked questions
Coarsely grate the zucchini using the larger holes on a box grater. Coarse shreds give the right texture and moisture level; finely shredded zucchini may change the batter’s consistency.
No. Leave the moisture in—the liquid helps keep the cupcakes tender and eliminates an extra step.
No. The skin is thin and blends into the batter. Just wash the zucchini and avoid ones with blemishes.
This recipe is written and tested as cupcakes. For a layer or sheet cake, you may need to adjust baking time and pan size; try a tested chocolate zucchini cake recipe for best results.
Storage and freezing
Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. If frosted, refrigerate them. For longer storage, freeze unfrosted cupcakes in a single layer in a freezer-safe container for up to 3 months; thaw to room temperature before frosting.
Measuring ingredients
This post includes US cup measurements in the recipe card for convenience, and also provides gram and milliliter measurements for greater accuracy. Use a kitchen scale for grams and a liquid measuring cup for milliliters. Smaller units appear as teaspoons and tablespoons.
Key recipe tips
- Bring eggs to room temperature so they blend smoothly with the other wet ingredients.
- Do not drain or press the grated zucchini—its moisture is essential to the batter.
- Measure flour using the spoon-and-level method or weigh it for best results.
- Fill each cupcake liner about 3/4 full to allow proper rise without overflowing.
- Make sure cupcakes are completely cool before frosting to prevent melting and sliding.
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📖 Recipe
Chocolate Zucchini Cupcakes
Ingredients
- 1 cup (125 g) all-purpose white flour, spooned and leveled
- ½ cup (45 g) Dutch-processed cocoa, sifted if lumpy
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup (180 g) coconut sugar (or lightly packed brown sugar)
- ⅓ cup (80 ml) extra virgin olive oil (or canola/avocado oil)
- 1 tablespoon vanilla extract
- 1 ¾ cups (190 g) coarsely grated zucchini
- 3 tablespoons mini chocolate chips (use dairy-free if needed)
Instructions
- Preheat oven to 325°F and line a 12-cup muffin pan with liners.
- Whisk together flour, cocoa, cinnamon, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk the eggs, then add coconut sugar, oil, and vanilla. Stir in the grated zucchini.
- Gradually fold the dry ingredients into the wet mixture until combined.
- Stir in the mini chocolate chips.
- Divide the batter evenly among the 12 liners, filling each about ¾ full.
- Bake 20–22 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan briefly, then transfer to a wire rack to cool completely. Serve plain or frost as desired.
Notes
- Bring ingredients to room temperature for easier mixing.
- Do not drain the grated zucchini; the moisture is necessary for the texture.
- Use the larger holes on a box grater for the zucchini.
- Substitute brown sugar for coconut sugar if preferred.
- Measure flour by spoon-and-level or weigh it for accuracy.
- Use dairy-free chips and frosting to keep cupcakes dairy-free.
- Fill each cup about ¾ full to avoid overflow during baking.
- Allow cupcakes to cool fully before frosting to prevent melting.
Nutrition Facts per Serving
Carbohydrates: 26 g |
Protein: 3 g |
Fat: 8 g
Disclaimer
Nutrition information is an estimate and will vary with substitutions and brands used.