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+ servings

Chocolate Zucchini Cupcakes

Rich, decadent, chocolate cupcakes that are moist and delicious, and made with zucchini.

Course Dessert
Cuisine American
Keyword chocolate cupcakes, chocolate zucchini cupcakes, Zucchini Cupcakes
Prep Time 20 minutes
Cook Time 22 minutes
Servings 24


  • cups all purpose flour
  • tsp baking powder
  • tsp baking soda
  • ½ cup Hershey's Special dark chocolate cocoa, (can use regular cocoa powder)
  • ½ tsp salt
  • 1 tsp cinnamon
  • cups sugar
  • ¾ cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • ½ cup milk
  • cups grated fresh zucchini

For the Dark Chocolate Frosting

  • ½ cup butter
  • cup Hershey's Special dark chocolate cocoa, (can use regular cocoa powder)
  • 3 cups powdered sugar
  • cup milk
  • 1 tsp vanilla extract


  1. In a medium bowl, whisk flour, baking powder, baking soda, cocoa powder, cinnamon and salt together.

  2. Using a large bowl, beat sugar, oil and vanilla together, then add eggs, one at a time, until nice a creamy

  3. Add dry ingredients to wet ingredients, stir until combined.

  4. Slowly add milk, stir and then add grated zucchini. Stir.

  5. Spoon into prepared muffin tin or cupcake liners.

  6. Fill ⅔ full and bake for 20-24 minutes or until toothpick inserted in the center comes out clean.

  7. Remove from oven and place cupcakes on a wire rack to cool completely.

For The Dark Chocolate Frosting

  1. In a medium bowl, add melted butter and stir in dark cocoa powder.

  2. Next, add powdered sugar, milk and vanilla. Mix on low speed until combined.

  3. Frost cupcakes once they have cooled completely.

Recipe Notes

Recipe inspired from my Chocolate Lover's Zucchini Cake which was mostly adapted from A Dash of Sanity.