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Chocolate-Zucchini Cupcakes

"Chocolate and zucchini cupcakes with nuts - what could be better? Use pecans in place of walnuts if you like."
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servings 316 cals
Original recipe yields 24 servings (2 dozen)


  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
  3. In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.
  4. Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.

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Read all reviews 168
  1. 200 Ratings

Most helpful positive review

These cupcakes are easy and delicious. I did make a couple of modifications, though. The recipe just didn't seem chocolate-y enough for me, so I doubled the amount and added 2 extra Tbsp of suga...

Most helpful critical review

Wasn't that impressed. Maybe it was because I used applesauce instead of oil. Seemed like it was missing something. Maybe, I'll try once more and add vanilla as someone suggested. The frosti...

Most helpful
Most positive
Least positive

These cupcakes are easy and delicious. I did make a couple of modifications, though. The recipe just didn't seem chocolate-y enough for me, so I doubled the amount and added 2 extra Tbsp of suga...

Absolutely terrific! Per the other reviews I doubled the chocolate and reduced the oil to 3/4 cup (didn't need to add any applesauce to make up for it, but there is additional fat in the extra 2...

I made two small changes in this recipe--I cut the sugar back to a cup and I halved the vegetable oil and used one half cup homemade applesauce. Baked at 350, mine were done at 20 minutes. Mine ...

These were easy to make, and they turned out really well -- very moist. I was looking for a cupcake recipe that wasn't too sugary (because I worry about all the sugar that kids are fed) for my ...

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 doub...

These were very good. I used applesauce instead of oil, and I made a silky chocolate butter frosting. Delicious!!

These cupcakes were great. I received an extremely large zucchini from my brother's garden and decided I needed lots of different recipes to experiment with and this one definitely made the gra...

I made these for a social gathering and they were snatched up immediately. I had actually used whole wheat flour instead of white which seemed to give the cupcakes more of a muffin-like texture.

Fantastic! My kids had no idea there was zucchinni in them at all! :) As per other reviews, I doubled the chocolate and used 3/4 cup applesauce & 1/4 cup oil. I din't have baking chocolate, ...