I made these just as the recipe suggested, except that I doubled the amount of chocolate and didn't bother with the frosting. To be honest, I didn't get as far as the frosting, as my Labrador Retriever helped herself from the kitchen counter while the cakes were cooling and snaffled 6 before I realised. My family and Rosie the dog thought they were great!

Cupcakes with a hint of chocolate...The're excellent. I did'nt have walnuts so I added Pecans instead (delicious). I also added chocolate chips to half the batch and that definately hit the spot!

These cupcakes are excellent! The only variation I made was I substituted unsweetened apple sauce for the oil and added another square of unsweetened chocolate.

These were just what I was looking for! I substituted cocoa powder, and doubled the chocolate as suggested. So, I used 6 T cocoa powder, and the full cup of oil to make up for not using melted chocolate. I also added a teaspoon vanilla and a half a teaspoon of cinnamon. Yum! I've eaten one plain so far, and it was perfectly moist and had great texture. I plan on topping them with lots of cream cheese frosting, which will probably cancel the healthiness of th zucchini, but will be so delicious!

I loved these cupcakes! The rest of my family does too! Like other people, I added 1 tsp vanilla. Will definitly be making these again to help use up all the zucchini I get! These cupcakes definitly need the icing... my mom and I tried them before I put on the icing to see if they really needed it... which they did.

I rated it 5 stars with the modifications. These cupcakes were absolutely delicious, i didn't even ice them (no extra sugar for the kids please :)) I subbed 3/4 applesause and 1/4 oil, subbed whole wheat flour for half the ap flour, and used half a bag (6oz) mini chocolate chips. My kids were begging for more.. they were so good!! Thank you for this delicious and healthy recipe.

Henry Smith made the best call on doubling the chocolate! I also used 3/4 cup applesauce and 1/4 cup oil, and tossed in a splash of vanilla. These are AMAZING! But the best part? My four year old vegetable hatin' boy won't be hip to the fact that zucchini is in these, because with all that chocolate, you CAN'T SEE IT! Ha! Haven't frosted them and honestly, don't see the need.

Incredible! So moist and delicious.

Quite good but I think they would be better if they were more chocolatey (a la Devil's Food Cake).

These are very yummy!! I used the chocolate buttercream frosting recipe to top them off. I also added chocolate chips to the batter. Definatley quenches the chocolate/sweet tooth.

These are absolutely delicious! I think, after making these, I actually prefer these to regular chocolate cake, because they are incredibly moist and yummy! I made a few changes: First, I doubled the chocolate in these, to add a richer flavor as some other reviewers mentioned. Second, I used 3/4 C applesauce, and only 1/4 C oil. I am a health nut, and I can't in good conscience use 1 C of oil! The result was perfect, and these are de-lish!

Great recipe! I made mini cupcakes and brought to my daughter's Kindergarten class and they all devoured them! I didn't tell them about the zucchini:) I added the cinnamon as per somebody's recommendation and substituted the nuts for mini chocolate chips. Yummy! It made 72 mini cupcakes (reduce baking time to about 15 minutes)that looked and tasted great topped with a bit of pink icing and heart shaped sprinkles for Valentines.

Family and guests loved it. I followed the recipe to a T but because a lot of them are watching their sugar intake, I decided not to frost it. Also, instead of muffin cups, I baked it in two small loaf pans. Great especially if you have kids who do not like to eat their vegetables.

okay, for the record i love zuccini, and i love chocolate! if u have kids this is such a great way for them to be snuck veggies, heck, toss some carrot into the mix as well :D lol ... the zuc makes it sooo moist and delicious. ive loved this kind of cake/cupcake since like for ever. i didnt put walnuts as the texture bothers me, so i put in almonds, and it was just as well. i made 1/2 for a girl who doesnt like chocolate and added the extra chocolate to the second cake pan. great decision! lol i had to steal a slice. i wasnt sposed to have ne until wednesday lol, but thats alright. mmm

I made this without the frosting, but with icing sugar sifted on before and after baking, with a pecan half on top. The zucchini is not that noticeable. It might be a good way to sneak some veggies into kids, but really mostly tastes like chocolate cupcakes.

I have to say that I wasn't overly impressed with the recipe. As I was putting it together I realized that there wasn't much chocolate in the recipe so I substituted 1/4 cup of the flour for cocoa and added chocolate chips and even then it wasn't enough for my tastes. I am rating it 3 because it is a good cake, but when I make a chocolate cake (zucchini or otherwise), I want it to be chocolatey.

These were terrific! I always substitute applesauce for oil, whole wheat for white flour, and Splenda for sugar when I bake (I used a combination of the Brown Sugar Blend and regular Splenda since I didn't have enough brown), and I also took the suggestion of doubling the chocolate. They were moist and flavorful without being overly rich or sweet at all, and with the Sugar-Free Frosting recipe from this site (Lite Cool Whip, neufchatel cheese and sugar-free choc. pudding mix) came out to about 170ish calories apiece! I'll be making them again for a charity bake sale - dieters need goodies, too! Might even try crushed pineapple instead of applesauce and omit the chocolate... :-p