Chocolate Zucchini Heavenly Cupcakes Recipe
These are a delicious healthy treat for kids and adults. You should feel good about sending them to school!
Ingredients
- 1¼-1½ cups light brown sugar
- ½ cup (1 stick) melted unsalted butter
- 3 eggs
- 1 tsp. vanilla
- ½ cup buttermilk*
- 2½ cups grated zucchini - about 2 large
- zucchini or 3 small**
- 1 cup semi sweet chocolate chips
- 2 cups unbleached flour
- 1 cup cocoa, sift it if it has lumps
- ½ tsp. fine grain sea salt or table salt
- 2 tsp. baking soda
- 1 tsp. cinnamon
Instructions
- 1
Pre-heat oven to 350˚F. Lightly grease 1 large muffin pan and line with muffin cups (you may need a second pan is you make the muffins small.
- 2
In a medium bowl, mix together the flour, cocoa, salt, baking soda, and cinnamon, set aside.
- 3
In a separate bowl, using whisk mix together the sugar and butter. Beat in eggs, one at a time until each one is well incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
- 4
Add the liquid ingredients to dry ingredients and mix until well combined.
- 5
Spoon batter into large muffin pans.
- 6
Bake in the center of the oven for about 30 minutes.
- 7
Cool on a wire rack for 5 minutes and then remove muffins from tins and continue cooling on the wire rack. Maks 12-16 muffins Note: *I hate buying buttermilk and using 1 cup and throwing the rest out! So when I don’t buy it, I make my own. Measure 1 cup of milk and stir in 1 Tbs. of lemon juice, let stand for 5-10 minutes while preparing the rest of the ingredients for the muffins. For this recipe you only need ½ cup of buttermilk, so either double the recipe or you need to sacrifice ½ cup of milk to the drain (still better than a carton of buttermilk)! The chemical reaction works best when made with 1 cup milk/1 Tbs. lemon juice rather thank cutting the recipe in half. **I use the fine grater on the food processor (I would still rather clean my food processor than grate 3 zucchini by hand!)
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Chocolate Zucchini Heavenly Cupcakes?
This Chocolate Zucchini Heavenly Cupcakes recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 13 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this chocolate zucchini heavenly cupcakes in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.