Decadent Chocolate Zucchini Cupcakes with Peanut Butter Bliss

Indulge in these healthy Chocolate Zucchini Cupcakes, topped with peanut butter bliss, perfect for any dessert lover.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Cooling Time 5

Total Time 50

Servings: 24 cupcakes

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcakes

2 cups Shredded Zucchini Can substitute with shredded carrot for a fresh twist
3 large Eggs Flaxseed can be used for a vegan version
1 cup Granulated Sugar Brown sugar can be used for a richer flavor profile
1/2 cup Cooking Oil Try melted coconut oil or applesauce for a lighter option
2 tablespoons Instant Coffee Granules Omit for a caffeine-free treat
2 teaspoons Vanilla Extract
2 cups All-Purpose Flour Substitute with a gluten-free flour blend if needed
3/4 cup Unsweetened Cocoa Powder Dark cocoa powder can be used to intensify the chocolaty notes
1 teaspoon Baking Soda Baking powder can be used as a substitute if preferred
1/2 teaspoon Salt
1/2 teaspoon Baking Powder Can omit if using self-rising flour
1 cup Chocolate Chips Dark chocolate can be used for a more intense flavor or omitted

For the Peanut Butter Frosting

1 cup Peanut Butter Almond butter can be used for a different twist
1/2 cup Softened Butter Ensure at room temperature for ease of mixing
1/4 cup Milk Substitute with almond or oat milk for a dairy-free version
2 teaspoons Vanilla Extract
2 cups Powdered Sugar Adjust quantity for desired sweetness and thickness

Equipment

Oven
Muffin tin
Mixing bowl
Whisk
spatula

Method

Step-by-Step Instructions for Chocolate Zucchini Cupcakes

Preheat your oven to 325°F (165°C).
Line 24 muffin cups with liners or spray with nonstick cooking spray.
In a large bowl, whisk together eggs, granulated sugar, and cooking oil. Add instant coffee granules and vanilla, mixing until smooth.
Gradually sift in flour, cocoa powder, baking soda, salt, and baking powder. Stir gently until just combined.
Fold in grated zucchini and chocolate chips until evenly distributed.
Fill each muffin cup halfway with batter.
Bake for approximately 25 minutes, checking for doneness with a toothpick.
Allow the cupcakes to cool in the pans for about 5 minutes, then transfer to a wire rack.
In a mixing bowl, beat together peanut butter, softened butter, milk, and vanilla until creamy. Gradually add powdered sugar.
Frost the cooled cupcakes with the peanut butter frosting.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 160mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

Allow cupcakes to cool completely before frosting to avoid melting.

Tried this recipe?

Let us know how it was!