Chocolate Zucchini Cupcakes
Indulge in the delightful combination of rich chocolate and moist zucchini with these Chocolate Zucchini Cupcakes. Perfect for summer gatherings, birthday parties, or simply as a sweet treat for yourself, these cupcakes offer a guilt-free way to enjoy dessert while sneaking in some veggies. They’re easy to prepare and are sure to impress guests of all ages!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease muffin tins.
- Shred zucchini finely and set aside.
- In a mixing bowl, whisk together vegetable oil, sugar, and vanilla until blended.
- Stir in the shredded zucchini until well combined.
- In another bowl, mix flour, cocoa powder, baking soda, and salt.
- Gradually fold the dry mixture into the wet ingredients 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 inserted comes out clean.
- Let cool slightly before serving.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 205
- Sugar: 14g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://weeknightdish.com/chocolate-zucchini-cupcakes/