Zucchini Chocolate Chip Cupcakes

READY IN: 45mins
Recipe by Annacia

If you have or know anyone with a backyard garden, you know sometimes the zucchini crop is overwhelming! Here's a tasty way to serve zucchini to your family. Very moist and tasty.

Top Review by Sydney Mike

Had no doubt that these would be absolutely wonderful, & I wasn't disappointed either! In fact, I made a double batch so my other half could take some 30 of 'em to share at a weekly meeting, & we enjoyed the rest of 'em right here at home! Loved the double hit of chocolate &, of course, the zucchini kept them so moist! Definitely a keeper recipe! [Tagged & made in Please Review My Recipe]

Ingredients Nutrition


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or use paper liners. Mix together the flour, baking soda, salt, cinnamon, nutmeg and hot chocolate mix. Set aside.
  2. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until the top of the cupcakes springs back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes before removing from baking cups. They are really gooey when fresh from the oven.

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