Zucchini Chocolate Chip Cupcakes Recipe - Allrecipes.com
Zucchini Chocolate Chip Cupcakes Recipe
  • READY IN 1 hr

Zucchini Chocolate Chip Cupcakes

Recipe by  

"My kids and I love to make this treat after we have brought in the day's harvest from the garden."

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Ingredients Edit and Save

Original recipe makes 18 cupcakes Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or use paper liners. Mix together the flour, baking soda, salt, cinnamon, nutmeg and hot chocolate mix. Set aside.
  2. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until the top of the cupcakes springs back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes before removing from baking cups. They are really gooey fresh from the oven!
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Reviews More Reviews

Most Helpful Positive Review
Aug 06, 2007

Awesome CHOCOLATELY taste! I substituted canola oil for the olive oil (? just made sense) and I used 1 packet of hot cocoa mix (yields about 3 Tblsp.) + 1 Tblsp. cocoa powder. I will make these again and again - Thanks!

Most Helpful Critical Review
Aug 21, 2009

I was not impressed with this recipe at all. We had high hopes, but no one cared much for them and they ended up in the trash.

Mar 16, 2011

Very good cupcake, excelent taste and moisture. I used sour cream instead of sour milk and it worked perfectly.

Jul 16, 2010

Delicious and super moist! I substituted 1/2 cup of applesauce for the olive oil and added 3 Tbsp of ground flax seeds for fiber. Will definately make these again.

Oct 13, 2007

Excellent! Moist and chocolatey! Only used 1/2 cup of chocolate chips and cocoa powder instead of hot chocolate mix (which is mostly sugar). Replaced eggs (because of allergy in family) with 1/2 banana mashed, 1/4 cup sour milk and 1 1/2 tsp powdered egg replacement. Made enough for 24 cupcakes and cooked a little longer (35mins). Also I would use paper liners next time. I greased and found the tops would tend to come off when removing from the pan. Fantastic recipe!

Oct 29, 2006

Made a dozen of these for my husband and 7 are already eaten. Wanted to make pumpkin chocolate chip but no pumpkin around so used the zucchini. Substituted 1/2 wheat flour and 1/2 bisquick and also 1/2 splenda and 1/2 sugar. While not quite as sweet but sweet enough, was much healthier. Also used 1/2 butter and 1/2 buttery spread with same amt of olive oil and came out fine. Think that using brown sugar might enhance the taste. Will try next time. Also used walnuts instead of all the zucchini ( only use about a cup) and will likely fare well with the nut lovers. Alot of vit e in walnuts----good for you!!!!! Good luck.

Sep 27, 2004

great recipe! very easy to make, very moist...highly recommended! my 2 yr. old loves them

Jan 31, 2012

I perfected this recipe and highly recommend you try it with my variations! REMOVE: the sour milk, hot choc. mix, and 3/4 cups sugar. ADD: 1/2 cup sour cream, 1/2 cup applesauce, 1T cocoa powder , 1/4 cup brown sugar and 1/2 tsp baking powder. The most amazing cupcakes I have ever made!! Enjoy!


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  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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