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+ servings

Chocolate Avocado Zucchini Cupcakes

Course Cupcakes, Dessert
Cuisine Dairy-Free, Plant Based, Vegan, Whole Foods
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 jumbo cupcakes
Author Terri


For the Cupcakes

  • 3 cups all-purpose flour
  • 6 Tbs unsweetened cocoa powder
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/4 cup vegetable oil
  • 1/2 cup avocado peeled, pitted and mashed well (1 medium size)
  • 1 1/2 cups water
  • 2 Tbs white vinegar
  • 2 tsp vanilla extract
  • 2 cups organic sugar
  • 1/2 cup zucchini grated

For the Frosting

  • 2 small avocados
  • 2 tsp lemon juice
  • 1 lb box powdered sugar
  • 3/4 tsp vanilla extract


  1. Preheat oven to 350°
  2. Grease and flour 2 jumbo cupcake/muffin tins, or line with cupcake liners. Set aside.
  3. In a large mixing bowl, whisk flour, cocoa powder, salt baking powder, and baking soda together. Set aside (sugar will be added to wet ingredients).
  4. In a medium mixing bowl, whisk vegetable oil, water, avocado, white vinegar and vanilla until combined.
  5. Add sugar to wet ingredients and mix well, by hand with whisk.
  6. Pour wet ingredients into dry ingredients and mix well with a spoon or a whisk until combined.
  7. Stir in zucchini.
  8. Pour into prepared cupcake/muffin tins or cupcake liners and bake for approximately 25 minutes or until toothpick comes out clean.
  9. Remove from oven and place on a wire rake. Remove cupcakes from tin and let cupcakes cool completely before frosting.

For the Frosting:

  1. Peel and remove seeds from avocados.
  2. Add avocados, lemon juice to mixing bowl and mix until well combined (2-3 minutes).
  3. Gently pour powdered sugar into avocado mixture a little at a time.
  4. Beat in vanilla until creamy and well combined.
  5. Keep in refrigerator until ready to use.

Recipe Notes

Cupcake recipe adapted from Joy The Baker
Frosting from Joy The Baker