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moist chocolate zucchini cupcakes

Chocolate Zucchini Cupcakes (Moist)

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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 box grater
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon optional
  • 2 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt or sour cream room temperature
  • 1 1/2 cup zucchini finely grated and lightly packed
  • 1/2 cup semisweet chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  • In a large bowl whisk the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla until smooth and slightly thickened.
  • Whisk the yogurt or sour cream into the wet mixture until fully combined.
  • Gently squeeze the grated zucchini in your hands once or twice to remove just a little excess moisture but do not wring it completely dry.
  • Fold the grated zucchini into the wet mixture with a spatula until evenly distributed.
  • Add the dry ingredients to the wet ingredients and fold gently until no dry streaks of flour remain.
  • Fold in the chocolate chips if using, being careful not to overmix the batter.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds to three-quarters full.
  • Bake for 18–22 minutes or until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 10 minutes.
  • Transfer the cupcakes to a cooling rack and let them cool completely for about 20 minutes before serving or frosting.

Notes

For extra moist cupcakes, avoid over-squeezing the zucchini and do not overmix once you add the dry ingredients, as too much stirring can make the cupcakes dense instead of tender. Using room-temperature eggs and yogurt helps the batter come together smoothly, and checking for doneness a minute or two early prevents drying out. You can add more chocolate chips or swap some for chopped nuts for added texture, and these cupcakes taste even richer the next day once the flavors meld, so they are excellent to bake ahead for parties or snacks.
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