Chocolate Chip Zucchini Cupcakes

Oh Yum! This is from the September 2009 issue of Gourmet. They are a piece of cake (no pun intended..)


1 1/2 cups all-purpose flour

2 Tbsp unsweetened Dutch-process cocoa powder

1/2 tsp cinnamon

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

3/4 cup plus 2 Tbsp sugar

1/2 cup vegetable oil 

1 large egg

1/2 tsp pure vanilla extract

1/2 lb zucchini, coarsely grated (1 cup)

1 (6-oz) package semisweet chocolate chips


Preheat oven to 350 F with rack in middle. Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt. Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips. Divide among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes. Cool in pan 5 minutes, then turn out to cool completely. 

***The first time I made these I substituted apple sauce for half of the oil. The second time I substituted apple sauce for all the oil. Both are great alterations.

**Make sure you spray the muffin liners with PAM so they are easy to remove from your healthy but satisfying treat.


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