For extra flavor, try adding a tablespoon of unsweetened cocoa powder to the dry ingredients. Squeezing the excess moisture out of the zucchini is crucial to prevent soggy cupcakes. Buttermilk adds a lovely tang and helps create a tender crumb. If you don't have buttermilk, you can easily make your own by adding 1.5 teaspoons of lemon juice or white vinegar to 0.5 cup of milk. Let it sit for a few minutes until it curdles slightly. Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
Zucchini Chocolate Chip Cupcakes
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING18 People
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VIEWS78
These moist and delectable zucchini chocolate chip cupcakes are a delightful way to sneak some greens into your treats! Perfect for using up that garden bounty, these cupcakes are easy to make and even easier to devour.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol35 mg
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Fiber1 g
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Protein3 g
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Saturated Fat6 g
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Sodium198 mg
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Sugar26 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 325 degrees F (165 degrees C). Prepare a 18-cup muffin tin with paper liners or by greasing and flouring it. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and hot chocolate mix. Set aside. (5 minutes)
03 Step
Recipe View In a large bowl, cream together the softened butter, olive oil, and sugar until light and fluffy using an electric mixer. (5 minutes)
04 Step
Recipe View Beat in the eggs one at a time, then stir in the buttermilk and vanilla extract. (2 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)
06 Step
Recipe View Gently fold in the grated zucchini and chocolate chips until evenly distributed. (2 minutes)
07 Step
Recipe View Fill each muffin cup about 2/3 full with batter. (5 minutes)
08 Step
Recipe View Bake in the preheated oven for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. (25-30 minutes)
09 Step
Recipe View Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Please Rate
Bernice Lemke
Mar 4, 2025The hot chocolate mix adds such a unique and delicious flavor! I'll definitely be making these again.
Annalise Schroeder
Nov 3, 2024I was worried about the olive oil, but it made the cupcakes so moist!
Anne Boyle
Sep 27, 2024These were a hit! My kids loved them, and I felt good about sneaking in some extra veggies.