Friday, March 23, 2012

Chocolate Zucchini Cupcake

I made a few batch of zucchini cupcakes before and it turn out dry and completely inedible, a complete waste! So I tried my luck again today and I'm totally impressed and happy with the result! I love the addition of zucchini on these little treats and you would never guess the secret ingredient simply by taste. You will definitely score if you're serving a picky eater!

Zucchini creates a moist cake and make it slightly healthier and perfect compliment to this delicious and moist chocolate cupcakes!


⅓  cup cocoa powder
3   premium eggs
1¾ cups packed brown sugar
1 cup vegetable oil
2 cups A.P flour
1 tsp baking powder (aluminum free)
1 tsp baking soda (aluminum free)
½ tsp salt
2 cups organic zucchini, grated

  • Preheat oven to 350℉
  • In a large bowl, beat eggs and sugar for about 10 minutes or until thickened and pale. Blend in oil and cocoa powder into the egg mixture.
  • In a medium bowl, sift and stir together flour, baking powder, baking soda and salt;
  • Stir the dry ingredients (flour mixture) into the egg mixture until just blended and stir in zucchini.
  • Fill cupcake liners 2/3 full.
  • Bake for 20 minutes or until toothpick inserted in a cupcake's center comes out clean. Let cupcakes cool in the pan for 5 minutes and transfer to a wire rack to cool completely. Enjoy!


  1. hi i just want to ask the organic zucchini, grated will be added after the dry ingredients added to egg mixture or will be be added to egg mixture then dry ingredients...

    1. Hello there, stir flour mixture into egg mixture until just blended then stir in zucchini.

    2. thanks alot :)

  2. You're welcome. Enjoy your chocolate zucchini!