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Chocolate Zucchini Cupcakes

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  • Prep 30 min
  • Total 60 min
  • Ingredients 13
  • Servings 24
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It was 1999, and I was roaming the streets of Paris, France. Literally getting lost without a care in the world. I found myself on Ave des Champs-Elysees shopping my way through town. I turned a corner or two and found a bakery lined street where everything smelled so exquisite. I ran like a bolt of lightning to the nearest bread store and flung open the door. A waft of freshly baked cakes and cookies smacked me right in the face…. I inhaled deeply. My eyes scanned the display case and I salivated as my mind raced and tried to imagine what each dessert might taste like. Then there it was sitting in all its glory, a zucchini chocolate cake. I couldn't understand it, my mouth had never explored that flavor combination but it totally made sense…Add chocolate to zucchini bread and you have a marriage of two sweets that only Parisians could dream up. I ordered a slice right away, and the rest is history. I now use this combo as a common standard in my house and have introduced it to many of my family members and friends. Enjoy!
by Nicole Presley
Updated Sep 27, 2015
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Ingredients

  • 1 1/4 cup hot water
  • 1 cup unsweetened cocoa powder
  • 2 1/2 cup all-purpose flour
  • 1 1/4 teaspoon salt
  • 2 1/2 teaspoon baking soda
  • 2 cups sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 1 cup grated zucchini
  • 1/2 cup chopped pecans
  • Frost with milk chocolate frosting
  • Sugar rolled grated zucchini

Directions

  • 1
    Preheat oven to 350°F.
  • 2
    Line two cupcake pans with cupcake liners.
  • 3
    In large bowl whisk together hot water and cocoa until smooth, no lumps. Set aside.
  • 4
    In another bowl sift flour, salt, baking soda together.
  • 5
    In bowl fit for an electric mixer, mix in cream, sugar and eggs together for 3 minutes. Stir in sour cream, once combined add vegetable oil. Mix until ingredients combine.
  • 6
    Then stir in grated zucchini to flour mixture, give it a good stir to coat all zucchini in flour. Then add the flour zucchini mixture to sugar sour cream mixture. Stir until combined. Stir in cocoa mixture and mix until smooth.
  • 7
    Then fill each cupcake liner with 1/4 cup full of chocolate zucchini cake mixture.
  • 8
    Bake 20 to 25 minutes or until toothpick inserted in middle comes out clean.
  • 9
    Remove from oven and cool completely before frosting.

Expert Tips

  • tip 1
    Roll a few strands of grated zucchini in sugar and add to the top of each cupcake for a nice decorative touch.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • It was 1999, and I was roaming the streets of Paris, France. Literally getting lost without a care in the world. I found myself on Ave des Champs-Elysees shopping my way through town. I turned a corner or two and found a bakery lined street where everything smelled so exquisite. I ran like a bolt of lightning to the nearest bread store and flung open the door. A waft of freshly baked cakes and cookies smacked me right in the face…. I inhaled deeply. My eyes scanned the display case and I salivated as my mind raced and tried to imagine what each dessert might taste like. Then there it was sitting in all its glory, a zucchini chocolate cake. I couldn't understand it, my mouth had never explored that flavor combination but it totally made sense…Add chocolate to zucchini bread and you have a marriage of two sweets that only Parisians could dream up. I ordered a slice right away, and the rest is history. I now use this combo as a common standard in my house and have introduced it to many of my family members and friends. Enjoy!
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