How To Make Chocolate Zucchini Cupcakes

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

Grate the zucchini using a box grater and set aside to drain in a colander.

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

In another bowl, mix the granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

Add the vegetable oil to the wet mixture and stir until smooth.

Fold the grated zucchini into the wet ingredients until evenly distributed.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Gently fold in the chocolate chips, being careful not to overmix.

Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Equipment Needed

Spice Level:

Dietary

Allergens