Got summer zucchini and not sure what do to with it? Make these dark chocolate walnut zucchini cupcakes for dessert or afternoon snack. These cupcakes are decadent, moist and chocolate! Can’t go wrong with chocolate paired with zucchini. Walnuts for added crunch and even semi sweet chocolate chips make an addition to this sweet cupcake recipe. Everyone will love this summer favorite.
No need to frost these cupcakes, they are sweet enough however; if you want to frost these cupcakes, try this recipe for Chocolate Cream Cheese Frosting or for a lighter version of chocolate frosting Mocha Whipped Cream Frosting would be a great choice. Once the cupcakes are baked oh… I baked them in a cute tulip shaped parchment paper cup for something different and fun; let them cool before frosting or drizzling if you go that route. The longer the cupcakes set out the richer and more moist they become. They are best eaten a day or two after baking. Store in an air tight container for best results or bake and freeze in zip lock freezer safe bag, take out one or two for supper or snack when needed. Recipe makes 14 standard cupcakes.
Ingredients for Dark Chocolate Zucchini Cupcakes
Zucchini, the long green squash that everyone plants in their gardens because they grow so well. You will need 2 cups shredded, I used my food processor for shredding and one good 8″ zucchini was perfect for getting 2 cups. Cocoa Powder, sugar, vegetable oil ( which helps with the moistness along with the zucchini) eggs, flour, baking soda, baking powder. Salt and vanilla adds more flavor while chocolate chips and chopped walnuts add richness and crunch. Recipe takes a few seconds to put together and they bake 20 minutes. You will also need a 12 cup-cupcake or muffin pan, cupcake liners. PS. No need to spray the cupcake or tulip parchment liners.
How to Make Chocolate Zucchini Cupcakes
Begin shredding the zucchini. I used my food processor grating attachment but you can also use a box grater. Zucchini is very wet, so once you grate it, measure out 2 cups and drain between two sheets of layered paper towels. This will absorb the moisture and your cake batter will not be runny.
Next remove from food processor the grating attachment and add the steel blade in the bowl. Add vegetable oil, vanilla and sugar to the bowl, process a about 3 minutes to blend sugar, add 2 eggs process additional 1 minute. Add zucchini and process 5-7 seconds, you want to do this to shred your zucchini a tiny bit more for bite size pieces.
Remove ingredients from processor bowl. Pour mixture into a large mixing bowl, add flour, cocoa, baking powder, baking sofa and salt to the mixture. With a wooden spoon or rubber spatula combine all ingredients to incorporate, once mixture is well mixed, add chopped walnuts. Stir then add chocolate chips.
Scoop cupcakes with an ice cream scoop and place inside the tulip parchment paper liner or standard cupcake liner. One scoop is all you need as the cupcakes will rise and become beautiful. Bake the cupcakes in a preheated 350°F oven for 20 minutes or until toothpick inserted into the middle of the cupcake comes out clean, melted chocolate chips don’t count in this test, as they are supposed to be melted, you just don’t want batter clinging to your toothpick.
Once baked remove the cupcakes from oven and allow too cool on a wire rack. Remove from cupcake pan when cool to touch. At this point you can frost, wrap and freeze or grab a cup of coffee and have a snack. This is a very easy recipe and delish!
PrintDark Chocolate Walnut Zucchini Cupcakes
Moist dark chocolate zucchini cupcakes made with chopped walnuts and chocolate chips make a great dessert snack using summer produce. Easy recipe and so delicious. It could also be called a sweet muffin.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 14 standard cupcakes 1x
- Category: Dessert
- Method: Food Processor-Baking
- Cuisine: American
Ingredients
1/2 cup vegetable oil
1–1/2 cups granulated sugar
2 teaspoons vanilla extract
2 eggs, room temperature
2–1/2 cups shredded zucchini, drained
2–1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1–1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt
1 cup chopped walnuts
1/2 cup semi sweet chocolate chips
No Frosting Needed
Get Recipe Ingredients
Instructions
1.Preheat oven to 350°F. Line cupcake pan with standard liners or tulip parchment liners. Set aside.
2.Wash and cut off stem ends of one 8″ long summer zucchini, set aside. Do not peel zucchini. Attach a shredding blade to the bowl of food processor, cut zucchini in half not lengthwise, to fit inside the tube chute, shred zucchini. Layer 2-1/2 cups shredded zucchini between layers of folded paper towel to drain while you make the cupcake batter.
3.Remove the shredding blade disc from the food processor and add the steel blade to the bowl. Add vegetable oil, sugar, and vanilla to the bowl, process about 3 minutes. Add 2 eggs, process to blend about 1 minute.
4.Add zucchini and process 5-7 seconds, you want to do this to shred your zucchini a tiny bit more for bite size pieces. Remove batter from bowl of food processor and pour into a larger mixing bowl. Add to the batter, flour, unsweetened cocoa, baking powder, baking soda, and salt. Mix to blend with a rubber spatula or wooden spoon.
5. Add chopped walnuts and chocolate chips. Fold to mix into batter. Scoop one dollop of cupcake batter into each cupcake liner as the batter will rise perfectly with one scoop. I used a 2″ spring loaded ice cream scoop/or dasher.
6. Bake in 350°F oven for 20 minutes or until toothpick comes out clean, not including melted chocolate chips. Remove from oven, cool cupcakes in the pan to touch, remove from cupcake pan. At this point you can frost if desired. However they are very sweet and not necessary to frost.
Cupcakes are best eaten day made or they will be great on day two. Keep covered in container to retain freshness at room temperature. Recipe makes 14 cupcakes.
Notes
Recipe can be made into one 9 x 5″ loaf for a loaf cake, or 12 cupcakes and 1 mini loaf.
Once baked you can place in freezer bags and remove one or two when needed. Just thaw before serving.
If you want to frost, here are two recipes to try. Chocolate Cream Cheese Frosting or Mocha Whipped Cream Frosting.
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