The Best Chocolate Zucchini Cupcakes You’ve Ever Had
These chocolate zucchini cupcakes are the best you’ve ever had! They’re moist and delicious, and the peanut butter icing pairs perfectly with the flavor.
There are two kinds of people in this world: the ones who see an oversized zucchini and immediately think, “Bread!” . . . and the ones who quietly back away because they have absolutely no idea what to do with it.
I’m here for both of you.
If you’ve never tried chocolate zucchini cupcakes, prepare to be pleasantly surprised. The grated zucchini doesn’t make these taste like vegetables (promise!). Instead, it practically disappears into the batter, adding incredible moisture and giving the cupcakes a rich, tender, almost brownie-like texture.
They’re deeply chocolatey thanks to plenty of cocoa powder, just a hint of cinnamon, and a few chocolate chips for good measure. Every cakey bite is soft, fudgy, and ridiculously good.
But here’s where my recipe takes a different path.
Most chocolate zucchini cupcake recipes are topped with chocolate cream cheese frosting. It’s delicious, sure – but I wanted something that made these cupcakes unforgettable. Enter peanut butter frosting.
It’s creamy, fluffy, and just salty enough to balance all that rich chocolate flavor. If you’ve ever dunked a chocolate cupcake into peanut butter (or wished you had), you already know why this combination works so well.
And don’t worry if you’re skeptical about baking with veggies. Once the grated zucchini is mixed with the other wet ingredients, the brown sugar, eggs, and dry ingredients, you’ll never know it’s there. It melts right into the cupcakes as they bake, keeping them soft for days. In fact, if I didn’t tell you there was zucchini inside, I doubt you’d guess. Kids will never know.
One of my favorite things about this recipe is how approachable it is. You don’t have to measure purpose flour using the scoop-and-level method, melt fancy chocolate, or dirty every bowl in your kitchen.
An electric mixer makes quick work of the frosting, and the cupcake batter comes together in one large bowl with just a spoon or sturdy spatula to stir everything together. Divide it between your paper liners, pop the tins into the oven, and let the magic happen.
When a toothpick comes out clean, let the cool cupcakes rest before piling on that peanut butter frosting. Trust me—it’s worth the wait. If you’re feeling fancy, grab a piping bag. If not, swirl it on with a butter knife and call it rustic. No one is going to complain.
Whether you’re looking for new recipes to use up garden zucchini or simply want a chocolate cupcake with a little extra personality, I think these are going to earn a permanent spot in your baking rotation.
They’re rich, incredibly moist, and just different enough to make people ask, “Wait…what’s in these?” That’s always my favorite kind of dessert.
Are you ready to make this tasty dessert recipe? Check it out below!
Chocolate Zucchini Cupcakes
Equipment
- Electric mixer
Ingredients
Zucchini Cupcakes
- 1 box chocolate cake mix
- 1 box instant chocolate pudding
- 2 cups zucchini(s) shredded
- 4 egg(s)
- 2 teaspoon cinnamon
- 1 tablespoons instant coffee
- 3/4 cup vegetable oil
Peanut Butter Icing
- 1 1/4 cups creamy peanut butter smooth, room temperature
- 1 ¼ cup powdered sugar
- ½ cup butter room temperature
- 1 teaspoon vanilla extract
Instructions
Make the Cupcakes
- Preheat oven to 350ºF. Shred the zucchini and then press in paper towels to get out excess water – make sure it's not soggy.
- In a large bowl, mix together all ingredients listed for the cake. Mix until dry mix is incorporated just into the moist/wet ingredients. Batter will be a thick consistency.
- Spoon batter out into lined cupcake tins to 2/3 full.
- Bake for approximately 30 – 35 minutes or until an inserted toothpick comes out clean.
- Remove from oven and let cool completely on a wire rack before adding frosting.
Make the Icing
- In a large bowl, mix together the peanut butter and butter. Mix well with a mixer until you see the ingredients incorporated very well and the frosting has become lighter in color.
- Gradually add the confectioners sugar, in about ¼ cup intervals. As the icing gets thicker, add the vanilla.
- Continue to add the confectioner's sugar until it’s completely incorporated.
- Frost the cupcakes (you can use a piping bag) and serve immediately, or make ahead and refrigerate iced cupcakes until ready to serve.
Notes
- Mix all ingredients until just combined; don’t overbeat as the gluten in the flour can form elastic gluten strands. This results in a more dense, chewy texture.
- Nutrition information is for 12 cupcakes – this recipe also makes 6 large cupcakes, but you’ll have to calculate that separately.
- Store these in an airtight container in the fridge for up to three days. Store in the freezer for up to three months.
- Flour is the main dry ingredient in these cupcakes. Make sure to measure using the scoop-and-level method, as adding too much flour can result in dry cupcakes.
- Powdered sugar gives the icing structure. If your icing is too soft or runny, add more powdered sugar. If it’s too stiff, feel free to add a tablespoon of milk.
Nutrition
What do you think about this zucchini cupcakes recipe? I’d love to hear in the comments! Plus check out these other delicious posts:
Apple Peach Crisp • Applesauce Cake • Baked Donuts • Banana Pudding • Chocolate Chip Mug Cake • Honey Cupcakes • Instant Pot Bread Pudding • Marshmallow Pretzel Treats • Mini Cheesecakes • Peanut Butter Jelly Rolls • Red Velvet Cupcakes • Rolo Pretzel Turtles • Rolo Cookies • Thumbprints • Vanilla Cookies
Do you use plain instant coffee or instant coffee made with water???
Plain instant coffee!