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Chocolate Zucchini Cupcakes

Chocolate Zucchini Cupcakes
Chocolate Zucchini Cupcakes
This healthy recipe comes from NDSU Extension Service.


  • 3/4 c. brown sugar
  • 1/4 c. vegetables oil
  • 2 eggs
  • 1 1/4 c. non-fat or low-fat milk
  • 2 tsp. vanilla extract
  • 2 c. whole wheat flour
  • 1/2 c. unsweetened cocoa powder
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. zucchini, pureed
  • 1 c. semisweet chocolate chips
  • Frosting of your choice, optional


Preheat oven to 375 F. Place cupcake cups in muffin tin and set aside. In a large bowl, whisk sugar, oil, eggs, milk and vanilla. In a separate medium bowl, combine flour, cocoa, baking powder, and salt. Fold this mixture into liquid mixture. Then fold in zucchini and chocolate chips. Pour batter evenly throughout cupcake cups, each about half full. Bake for about 30 minutes. To test readiness, poke one cupcake in the center with a toothpick, if it comes out clean of batter, they should be ready. Let cool for 10 minutes on cooling rack and top with your favorite frosting and sprinkles as desired. Serve within 1-2 days for freshness. 

Makes 30 servings.

Per Serving: about 110 calories, 4.5 grams (g) of fat, 18 g carbohydrate, 3 g protein and 105 mg sodium

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