Last week I happened to hear one of my co-workers, Sandy, talking about how she was up to her ears in zucchini.  Now being the avid baker that I am: my ears perked up at hearing about her predicament.  I sidled up to Sandy, not pretending at all that I hadn’t been eavesdropping, and asked if I could relieve her of a couple zucchinis and lighten her burden.  She kindly obliged and I ended up with 5 huge zucchinis.

You only need one medium zucchini to make these delicious and moist cupcakes, but if you find yourself in a situation like Sandy’s with more zucchini than you know what to do with, try out these tips: slice the zucchini into coins and sauté in butter with a little salt and pepper until lightly browned for a fresh and fast summer side dish, slice zucchini lengthwise into thin strips and substitute them for the noodles in your next pan of lasagna, or freeze shredded zucchini in 2 cup portions in zip top bags so you can make these cupcakes all winter long (just thaw the frozen zucchini in the fridge for 24 hours before you need it, making sure to drain the liquid off before mixing into the recipe).

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Chocolate Zucchini Cupcakes
Chocolate Zucchini Cupcakes
Print Recipe
Servings Prep Time
20 Cupcakes 10 Minutes
Cook Time
18-22 Minutes
Servings Prep Time
20 Cupcakes 10 Minutes
Cook Time
18-22 Minutes
Chocolate Zucchini Cupcakes
Chocolate Zucchini Cupcakes
Print Recipe
Servings Prep Time
20 Cupcakes 10 Minutes
Cook Time
18-22 Minutes
Servings Prep Time
20 Cupcakes 10 Minutes
Cook Time
18-22 Minutes
Ingredients
Cupcakes
Glaze
Servings: Cupcakes
Instructions
Cupcakes
  1. In a large bowl whisk the butter, sugar, yogurt, eggs and vanilla until smooth. In a separate bowl whisk together the flour, cocoa, baking soda, and pumpkin pie spice. Add the flour mixture into the large bowl with the wet ingredients and whisk until no clumps remain. Stir in the zucchini.
  2. Scoop the batter evenly into cupcake pans, greased or with liners (makes about 20 cupcakes), and bake on 350°F for 18-22 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Remove to a wire rack and cool for at least 20 minutes.
Glaze
  1. In a small saucepan over medium low heat, melt the butter, add the chocolate chips and stir gently until the chocolate chips are melted. Whisk in the powdered sugar and spread or drizzle over the cupcakes.
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