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I recently made these cupcakes for my son’s 18-month birthday and they were a big hit! Although Reece had no idea the cupcakes contained a hidden vegetable, I did have to hide the shredded zucchini from my husband while I was baking. He would have turned his nose up for sure as he believes desserts should never include a fruit or vegetable. Sometimes it feels like I am feeding two children!

I was a little worried he’d figure out my zucchini secret when he ate the cupcake, but the only words that came out of his mouth were, “Wow, these are delicious.” When I told him about the ‘little surprise’ inside, he was shocked. Not only are these a decadent dessert, you also get a serving of veggies per each cupcake—what’s not to like?

Cupcake Ingredients

  • 1/2 cup butter or margarine, softened
  • 1/2 cup vegetable oil
  • 1 1/4 cups sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 medium sized zucchinis (about 2 cups)
  • 1/2 cup semisweet chocolate chips
  • cinnamon to sprinkle on top of cupcakes before baking

Frosting Ingredients:

  • 8 tablespoons butter, room temperature
  • 4 ½ cups confectioners’ sugar
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup semisweet chocolate chips

Cupcake Instructions:

Step 1. Wash and peel zucchini with a vegetable peeler. Use a cheese grater to shred the zucchini until you have about two cups. Set aside.

Step 2. In a mixer, cream the butter, sugar and oil together. Add the eggs, milk and vanilla and mix well.

Step 3. In a separate bowl, mix together flour, cocoa, salt and baking soda. Add to the creamed mixture a little at a time until well combined.

Step 4. Stir in zucchini and chocolate chips; mix well.

Step 5. Line muffin pan with cupcake papers and fill two thirds full.

Step 6. Sprinkle the top of each muffin with cinnamon and bake at 375 degrees for 20 minutes or until a toothpick comes out clean when put the in center.

Step 7.  Cool completely (about 30 min) before you frosting.

Frosting Instructions:

Step 1. Cream softened butter in a mixer until fluffy (one or two minutes).

Step 2. Add half the milk, vanilla, cinnamon and confectioners’ sugar and mix on medium for about two minutes. Add the rest of the milk in until frosting is fluffy, but still thick enough to spread. You may need to slightly adjust the amount of milk to get the right consistency.

Step 3. Frost and sprinkle with chocolate chips!


Chocolate Chip Zucchini Cupcakes with Cinnamon Buttercream Frosting
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These cupcakes were a big hit for my son's 18 month birthday. Not only are they delicious, but they provide a serving of veggies per each cupcake!
Ingredients
  • Cupcake ingredients:
  • ½ cup butter or margarine, softened
  • ½ cup vegetable oil
  • 1¼ cups sugar
  • ½ cup brown sugar
  • 2 eggs
  • ½ cup milk
  • 1-teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • ¼ cup baking cocoa
  • 1-teaspoon baking soda
  • ½ teaspoon salt
  • 2 medium sized zucchinis (about 2 cups)
  • ½ cup semisweet chocolate chips
  • Cinnamon to sprinkle on top of cupcakes before baking
  • Frosting Ingredients:
  • 8 tablespoons butter at room temperature
  • 4-½ cups confectioners’ sugar
  • 3-4 tablespoons of milk
  • 1-teaspoon vanilla extract
  • 1-teaspoon cinnamon
  • 1-cup semisweet chocolate chips
Instructions
  1. Cupcake Instructions:
  2. Wash and peel zucchini with a vegetable peeler. Use a cheese grater to shred the zucchini until you have about 2 cups. Set aside.
  3. In a large mixing bowl, cream the butter, sugar and oil together. Add the eggs, milk and vanilla into the mixture and mix well.
  4. In a separate bowl, mix together the flour, cocoa, salt and baking soda. Add to the creamed mixture a little at a time until well combined.
  5. Add zucchini and chocolate chips- mix well.
  6. Line muffin pan with cupcake liners and fill two-thirds full.
  7. Sprinkle the top of each muffin with cinnamon and bake at 375 degrees for 20 minutes or until a knife runs clean when put the in center.
  8. When done, let completely cool (about 30 min) before you frost them.
  9. Frosting Instructions:
  10. Cream softened butter in a mixer until fluffy (one or two minutes).
  11. Add half the milk, vanilla, cinnamon and confectioners' sugar and mix on medium for about two minutes. Add the rest of the milk in until frosting is fluffy, but still thick enough to spread. You may need to slightly adjust the amount of milk to get the right consistency.
  12. Frost and sprinkle with chocolate chocolate chips.