Chocolate Zucchini Cupcakes -- The Cake That Says Ten

Recipe Spinoff approaches its tenth anniversary in March of 2026 (small fifteen months from now). The cake that says ten is the small early-reflection-cake — the chocolate zucchini cupcake recipe that I had developed in 2018 and that has appeared on the blog three times since then. Brayden is one hundred and sixty-seven weeks old. Eden is twenty-five weeks old.

The chocolate zucchini cupcakes are dense, moist, deeply-chocolate cupcakes with shredded zucchini hidden in the batter. The zucchini contributes moisture and a small green-vegetable-stealth that the kids do not notice. The cupcakes are frosted with a small chocolate-buttercream.

The technique on a zucchini-cupcake is the squeeze. The shredded zucchini is squeezed dry in a kitchen towel before being added to the batter, the same technique I have used for every zucchini-vegetable-baked-good in the blog’s history.

Sunday I made twelve cupcakes. Dustin had three. I had two. Brayden had one.

The Sapulpa-Elementary cooking-class continues. The small Wednesday-afternoon rhythm has settled. The small kids are progressing through the small twelve-week curriculum. Tracy Patton has been the small partnership-and-support presence the program needed.

The Pantry Rules cookbook companion has been selling at its small steady-trickle pace. The catering-cookbook continues at its small steady-pace too. The small online-store revenue is the small additional-revenue-stream the catering business has built.

Chocolate Zucchini Cupcakes

Prep Time: 20 min | Cook Time: 22 min | Total Time: 42 min | Servings: 24 cupcakes

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 cups finely shredded zucchini (about 2 medium), excess moisture squeezed out
• 1 cup semi-sweet chocolate chips, divided
• For the frosting: 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1/2 cup unsweetened cocoa powder
• 3–4 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat & prep. Preheat oven to 350°F. Line two 12-cup muffin tins with cupcake liners and set aside.
2. Mix dry ingredients. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until combined.
3. Mix wet ingredients. In a large bowl, whisk together granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla and sour cream.
4. Combine. Add the dry ingredients to the wet ingredients and stir until just combined — do not overmix. Fold in the shredded zucchini and 3/4 cup of the chocolate chips.
5. Fill & top. Divide batter evenly among the lined cups, filling each about 2/3 full. Sprinkle the remaining 1/4 cup chocolate chips over the tops.
6. Bake. Bake for 20–22 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Do not overbake. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
7. Make the frosting. Beat butter with an electric mixer on medium-high until light and fluffy, about 2 minutes. Sift in powdered sugar and cocoa powder and mix on low until incorporated. Add vanilla, salt, and heavy cream one tablespoon at a time, beating on high until frosting is smooth and pipeable.
8. Frost & serve. Pipe or spread frosting onto completely cooled cupcakes. Decorate with sprinkles, candles, or a few extra chocolate chips as desired.

Nutrition (per serving)

Calories: 310 | Protein: 3g | Fat: 16g | Carbs: 42g | Fiber: 2g | Sodium: 190mg