Chocolate Zucchini Cupcakes with Icing


  • Makes24 servings
Chocolate Zucchini Cupcakes with Icing

Jodi Pudge

The unexpected addition of grated zucchini makes this dessert effortlessly moist and rich.


  • 1 1/2 cups light brown sugar

  • 3/4 cups canola oil

  • 1/4 cup unsalted butter, melted

  • 3 eggs

  • 1 cup buttermilk

  • 1 tsp vanilla

  • 2 cups grated zucchini, (about 3/4 of 1 large)

  • 1 cup semi-sweet chocolate chips

  • 2 1/4 cups all-purpose flour

  • 1 cup cocoa powder, sifted

  • 2 tsp baking powder

  • 1 tsp ground cinnamon

  • 1/2 tsp salt


  • 1 cup unsalted butter, softened

  • 2 cups icing sugar

  • 1 tbsp milk

  • 2 tsp vanilla

  • few drops blue food colouring


  • Preheat oven to 350°F. Line 2 muffin pans with paper liners and set aside.

  • In a bowl, mix together the brown sugar, oil and melted butter. Add eggs; beat until incorporated. Stir in buttermilk, vanilla, zucchini and chocolate chips.

  • In another large bowl, whisk all of the dry ingredients. Add in the wet ingredients and mix until combined. Spoon batter into muffin pans, filling ¾ full. Bake on the centre rack for about 25 to 30 min, or until a toothpick inserted in the centre of a cupcake comes out clean. Cool in the pan for 5 min; transfer to a rack to cool completely before icing.

  • To make icing: In a large bowl, cream butter. Add icing sugar, milk and vanilla, and mix until smooth and creamy.

  • Add a little blue food colouring; stir into icing. Add more colouring until desired shade is achieved.

  • Spread icing on cooled cupcakes, or create swirls, as in our photo, using a piping bag with a decorative tip.

Nutrition (per serving)

Calories 337, Protein 4g, Carbohydrates 40g, Fat 20g, Fibre 3g, Sodium 98mg.

This article was originally published on Mar 01, 2012

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