Chocolate Chip Zucchini Cupcakes with Cinnamon Buttercream Frosting

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. 

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 egg – 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 chip – 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 chip

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.

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