Ultra-Moist Chocolate Zucchini Cupcakes with Creamy Frosting
Decadent and moist chocolate cupcakes featuring hidden zucchini for an incredibly tender crumb. A perfect treat for chocolate lovers and veggie-haters alike.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup finely grated zucchini
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
- In a separate bowl, beat eggs, sugar, oil, and vanilla until fluffy.
- Slowly fold the dry ingredients into the wet ingredients until just combined.
- Gently stir in the finely grated zucchini until evenly distributed.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack before frosting.