Embark on a culinary adventure with Double Chocolate Zucchini Cupcakes, a tantalizing fusion of rich chocolate and nutritious zucchini. Indulge in the divine taste of these cupcakes, where every bite promises a symphony of flavors and moist, chocolaty goodness. With this recipe, you’ll witness how zucchini elevates baked goods to new heights of deliciousness!
Tips for the Perfect Chocolate Zucchini Cupcake
Prepare to be amazed by the simplicity of this one-bowl cupcake recipe. With minimal cleanup and maximum flavor, it’s a baking enthusiast’s dream come true. Plus, topping each cupcake with Chocolate Frosting using an ice cream scoop adds a delightful finishing touch that’s both easy and elegant.
These cupcakes are undeniably rich and decadent, so be sure to have a glass of milk and some comfy clothes nearby. You’re in for a treat!
How to Bake with Zucchini
Master the art of baking with zucchini with these helpful tips and tricks:
- Opt for the fine side of your grater to ensure a smoother texture in your baked goods. Coarser shreds may impart a slightly different flavor and texture, so choose accordingly based on your preference.
- Depending on the recipe, it may be necessary to press the grated zucchini with a clean towel to remove excess moisture. However, in this recipe, the zucchini contributes moisture without overwhelming the texture, so light draining is sufficient.
Ingredients:
- 2 cups (256g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (75g) unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional)
- 3 cups finely grated and lightly drained zucchini
- 1 cup (224g) vegetable oil
- 4 large eggs, room temperature and lightly beaten
- ¾ cup mini semi-sweet chocolate chips (up to 1 cup)
Instructions
- Preheat the oven to 350°F (180°C). Prepare cupcake pans with liners. (Yields roughly 26-28 cupcakes)
- In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, salt, and cinnamon. Gently sift the ingredients with a whisk.
- Create a well in the center of the dry ingredients and add the eggs and oil. Mix by hand until well combined. The batter will be fairly thick.
- Add grated zucchini and chocolate chips to the batter, folding them in gently with a spatula. The moisture from the zucchini will loosen the batter slightly.
- Using an ice cream scoop, fill cupcake liners two-thirds full with batter.
- Bake for about 15-18 minutes, or until an inserted toothpick comes out mostly clean.
- Allow the cupcakes to cool completely before frosting. Enjoy the chocolaty goodness!
