Chocolate Zucchini Cupcakes

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Or muffins if you skip the frosting. I know!  Who would want to skip frosting?  Little House Living also notes these can be made with gluten free flour if you are someone you know is eating a gluten free diet.   This would also be a great recipe to use up any frozen zucchini you might still have from last summer before the next batch is ready this summer.

Chocolate Zucchini Cupcakes

Makes 20 cupcakes


  • 1/2 cup Butter
  • 1/4 cup Oil
  • 1 cup Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 1/2 cup Milk
  • 2 1/2 cups Flour (you can use All Purpose Gluten Free Flour)
  • 1/4 cup Cocoa
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 cups shredded Zucchini
  • 1 cup Chocolate Chips


  • In a large bowl, mix the butter (softened), oil, sugar, eggs, milk, and vanilla. Cream together.
  • Add in the flour, cocoa, baking soda, baking powder, salt and stir.
  • Mix in the zucchini and chocolate chips until blended into the mix.
  • Drop with a muffin scoop into a greased or lined muffin sheet.
  • Bake at 350 degrees for 20 minutes or until a toothpick comes out clean. (Bake the gluten free version slightly longer)
  • Enjoy these muffins warm or cold, if you have extras you can easily freeze them for later.


  • 6 T. butter
  • 6 T. milk
  • 1 1/2 c. sugar
  • 1/2 cup chocolate chips

Mix in saucepan and boil for exactly 1 minute. Remove from heat and add chocolate chips. Stir every few minutes until at desired thickness. Pour on top of cupcakes after they are cooled.


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