Chocolate Zucchini Cupcakes

It's getting to be that time of year, where every garden and farm is bursting with zucchini.  I absolutely love it because it is so versatile.  It's great in savory dishes or desserts.  And if you peel it before you bake with it, your picky family will never even know it's there!

I originally had planned on doing a savory dish, but I got a crazy craving for chocolate cake.  My son's birthday is coming up, but he wants ice cream cake, so I decided that I would make cupcakes now.  I looked through my Pinterest board and jackpot!  Chocolate cupcakes with zucchini AND carrots! That practically makes them health food, right? ;)

I only made one change to the recipe and that was to use dark cocoa powder instead of regular. It was what I had on hand. I used a Salad Shooter to shred the veggies.  Ever heard of one of those?  I don't even know if they make them anymore, but I love them when I'm shredding stuff, especially carrots.

Oh, another slight change.  I never fill up the cups 2/3rds full, or whatever fraction they call for, i fill right to the top of the liner.  I like rounded tops on my cupcakes.  I use an extra large cookie scoop, which makes it go quickly and less messily.

I cannot describe how good these are.  I'd say you don't even need frosting, but c'mon, frosting rules.  I used canned frosting this time per the recipe, feel free to make it from scratch if you want. They'd also be great with some dark chocolate sea salt caramel sauce drizzled over the top too.  Thanks to Carole F. for sharing her recipe!

Be sure to go and check out all the other great #FoodieExtravaganza recipes being shared today via the links at the bottom of the post.  Thank you also to Sue from Palatable Pastime for hosting!

Chocolate Zucchini Cupcakes

Ingredients

• 1 1/4 cups butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 cup dark baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plain yogurt
• 1 cup grated zucchini
• 1 cup grated carrots
• 1 can chocolate frosting (16 ounces)

Instructions

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.
2. 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.
3. 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.
4. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Notes

Slightly adapted from: https://www.tasteofhome.com/recipes/chocolate-zucchini-cupcakes/

Recommended Products

OXO large cookie scoop

Wilton Perfect Results Muffin Pan

Other recipes you may enjoy:

Zucchini Chocolate Cake

Zucchini Banana Bread

Zucchini Raisin Cookies

chocolate, zucchini, cupcakes

Dessert, Vegetables

American

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.  Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Chocolate Zucchini Cupcakes from Jolene's Recipe Journal
Double Chocolate Zucchini Bread from Cookaholic Wife
Greek Inspired Breakfast Casserole from A Day in the Life on the Farm
Grilled Zucchini Summer Salad from Food Lust People Love
Sugar-Free Bread and Butter Zucchini Pickles from Palatable Pastime
Zucchini Corn Fritters from Caroline's Cooking
Zucchini Frittata from Culinary Adventures with Camilla
Zucchini Pizza Rounds from Our Good Life
Zucchini Sandwich Bread from Karen's Kitchen Stories
Zucchini Stir Fry from Sneha's Recipe