Chocolate Zucchini Cupcakes with Cream Cheese Frosting
Moist chocolate cupcakes featuring shredded zucchini that adds incredible tenderness without any vegetable flavor. Rich cocoa paired with tangy cream cheese frosting creates the perfect balance of sweet and slightly tart notes. These cupcakes are ideal for using up garden zucchini while sneaking vegetables into dessert. The zucchini keeps them exceptionally moist for days, making them perfect for potlucks, school events, or afternoon treats. What sets this version apart is the generous amount of cocoa in both the cupcakes and frosting for true chocolate lovers.
Ingredients
- 2 cups zucchini, shredded
- 3 large eggs
- 2 cups granulated sugar
- ¾ cup vegetable oil
- 2 teaspoons vanilla
- 2 cups all-purpose flouralmond flour1:1gluten-freegluten-free
denser texture, nuttier flavor
- ⅝ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 8 oz cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder, for frosting
- ¼ teaspoon salt, for frosting
- 1 teaspoon vanilla, for frosting
Instructions
- 1
Preheat oven and line muffin cups with liners or spray with cooking spray
- 2
Mix together zucchini, eggs, sugar, oil, and vanilla in large bowl
- 3
Add flour, cocoa powder, baking soda, salt, and baking powder to wet ingredients
- 4
Spoon batter into prepared pan filling about halfway
- 5
Bake until toothpick comes out clean
- 6
Cool cupcakes on wire racks completely before frosting
Tips
Squeeze excess moisture from shredded zucchini with paper towels to prevent soggy cupcakes.
Ensure cream cheese and butter are truly at room temperature for smooth, lump-free frosting.
Fill cupcake liners only halfway to prevent overflow and ensure even baking.
Good to Know
Store frosted cupcakes covered in refrigerator up to 5 days or unfrosted at room temperature up to 3 days.
Cupcakes can be baked 2 days ahead and stored covered. Frost day of serving for best appearance.
Serve at room temperature for best flavor and texture. Remove from refrigerator 30 minutes before serving.
Common Mistakes
Don't overmix batter to avoid tough cupcakes.
Ensure frosting ingredients are room temperature to avoid lumpy texture.
Don't skip draining zucchini to prevent excess moisture in cupcakes.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I taste the zucchini in these cupcakes?
No, the zucchini is completely undetectable and only adds moisture and tenderness to the chocolate cupcakes without any vegetable flavor.
How long do these cupcakes keep fresh?
Frosted cupcakes stay fresh in the refrigerator for up to 5 days, while unfrosted ones keep at room temperature for 3 days.
Can I freeze these chocolate zucchini cupcakes?
Yes, unfrosted cupcakes freeze well for up to 3 months. Thaw completely before frosting and serving for best results.