Zucchini chocolate chip cupcakes are delectable treats that combine the moistness of zucchini with the richness of chocolate chips, resulting in a symphony of flavors. These cupcakes are not only delicious but also offer a delightful twist on the classic chocolate chip cupcake, making them a perfect choice for those seeking a unique and satisfying dessert.
Here are our top 8 tried and tested recipes!
ZUCCHINI CUPCAKES WITH CHOCOLATE CHIPS
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
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
If you have or know anyone with a backyard garden, you know sometimes the zucchini crop is overwhelming! Here's a tasty way to serve zucchini to your family. Very moist and tasty.
Provided by Annacia
Categories Dessert
Time 45m
Yield 18 cupcakes
Number Of Ingredients 14
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 when fresh from the oven.
Nutrition Facts : Calories 309.8, Fat 15.1, SaturatedFat 6.2, Cholesterol 34.9, Sodium 224.7, Carbohydrate 42.2, Fiber 1.4, Sugar 29.4, Protein 3.4
ZUCCHINI CHOCOLATE CHIP CUPCAKES
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
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 CHIP CUPCAKES
"My three girls love these moist, nut-topped cupcakes even without frosting," remarks Debra Forshee from Stockton, Kansas. "They're a great way to use up zucchini, and they freeze well for a quick snack."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, oil and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, cocoa, baking soda, salt and cinnamon; gradually add to creamed mixture. Fold in zucchini and chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 208 calories, Fat 11g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE ZUCCHINI CUPCAKES
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
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 CHIP ZUCCHINI CUPCAKES
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
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.
SWEET ZUCCHINI CUPCAKES
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
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 CHIP CUPCAKES
This is a great tasting recipe to use up zucchini and they freeze well. The recipe is from Taste of Home - the only change I made was to add more nuts
Provided by Ceezie
Categories Dessert
Time 35m
Yield 24 muffins
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, oil and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, cocoa, baking soda, salt and cinnamon; gradually add to creamed mixture. Fold in zucchini and chocolate chips.
- Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Tips:
- Start by preheating your oven to 350°F (175°C). This will ensure that the cupcakes bake evenly and don't overcook.
- Use a box grater to shred the zucchini. This will help it blend into the batter more easily and evenly.
- Be sure to drain the excess moisture from the zucchini before adding it to the batter. This will help prevent the cupcakes from becoming too soggy.
- Use a whisk to mix the batter until just combined. Overmixing can make the cupcakes tough.
- Fold in the chocolate chips last. This will help prevent them from sinking to the bottom of the cupcakes.
- Bake the cupcakes for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
Conclusion:
These zucchini chocolate chip cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. They are moist and fluffy, with a hint of chocolate and zucchini flavor. The cream cheese frosting is the perfect finishing touch, adding a creamy and tangy flavor that complements the cupcakes perfectly. Whether you are looking for a fun and festive treat for a party or a simple and delicious snack to enjoy at home, these zucchini chocolate chip cupcakes are sure to please. So next time you have some extra zucchini on hand, give this recipe a try and see for yourself how delicious and easy it is to make!
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