Zucchini cupcakes are a must-make! These chocolate cupcakes with peanut butter frosting are a must make. Moist chocolate zucchini cupcakes topped and filled with a homemade peanut butter frosting.
If you have zucchini on hand, save it back, grate and use it to make homemade cupcakes. You won’t be disappointed. Moist, chocolatey, and loaded with rich flavor in every bite.
You could leave off the frosting and call these chocolate zucchini muffins instead. No matter how you serve them or devour, these zucchini muffins are delicious.
🥚 Main Ingredients
Zucchini | Make sure you grate and remove all excess liquid out of the zucchini so it doesn’t water down your cupcakes.
Cocoa Powder | The cocoa powder is going to help give these cupcakes that rich chocolate flavor. Paired with the sugar to help sweeten it up.
Butter | I prefer butter over margarine. I find it gives the best texture to the cupcakes.
🍫 How to Make
The full ingredient list and directions are in the printable recipe card below.
Step 1: Add your dry ingredients in a bowl and give it a good stir to ensure it is incorporated.
Step 2: In a hand mixer or stand mixer you will want to cream your eggs, granulated sugar, brown sugar, drained zucchini, butter, and vanilla.
Step 3: Now you will slowly add in your flour mixture to the egg mixture and stir until it is well-combined.
Spoon the batter into your muffin cups, filling half full.
Step 4: Bake in the oven as directed below, and when cupcakes are done, remove and place on a cooling rack.
Step 5: Use an apple corer to scoop out the center of the cupcakes, and fill with the peanut butter frosting you make.
Then use a piping bag and I used tip #336 to pipe the remaining peanut butter frosting on top the cupcakes. Any tip will work.
How to Store Zucchini Cupcakes
To store these zucchini cupcakes all you need to do is place them in the refrigerator. I find the cupcakes store the best in the fridge.
The cupcakes will store for up to a 4-6 days. They are best when eaten within the first few days. The cupcakes will dry out a bit as they sit.
You can also freeze the leftover cupcakes in the freezer as well. Simply place them into an airtight container and store for up to three months in the freezer.
Just thaw in the fridge or on the counter when ready to eat.
Want More Cupcake Recipes and Muffins
- Lemon Cupcakes
- Nutella Cupcakes
- Pecan Pie Muffins
- Cranberry Muffins with Oat
- Pumpkin Carrot Muffins
- Low Carb Blender Muffins
Can I Do A Different Frosting
Not a fan of peanut butter frosting? Go right ahead and use any flavor of frosting you would like. Or you can even skip the frosting and do naked cupcakes.
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs, room temperature
- 2 cups zucchini, shredded and drained
- 3/4 cup butter, softened
- 1 1/2 teaspoons vanilla
Peanut Butter Frosting
- 1/2 cup creamy peanut butter
- 1 1/2 cup powdered sugar
- 1/3 cup butter, softened
- 1/2 teaspoon vanilla
- 1 tablespoon milk
- Start by grating your zuccini and placing it in a strainer and sprinkling 1/4 teaspoon salt over it. Then squeeze the zucchini a bit and let sit for 15 minutes. It will leak juice.
- Grab a paper towel or cheese cloth and put zucchini in it, and squeeze out any excess liquid. You don't want all that liquid in your cupcakes or they will not turn out.
- Preheat oven to 325 degrees and line your cupcake pan with liners.
- In a bowl add your all purpose flour, cocoa powder, baking soda, baking powder, and mix and set aside.
- Now in a new bowl add your eggs, granulated sugar, brown sugar, zucchini, butter, and vanilla. Mix until the mixture is well mixed.
- Slowly add in your flour mixture, a little at a time, mixing until well mixed.
- Spoon the batter into the cupcake liners, doing half way full.
- Bake for 20-25 minutes or until the cupcakes are fully cooked.
- Remove and place on a cooling rack to cool.
- Once the cupcakes have cooled use a corer and remove part of the cupcake center out.
- For making the peanut butter frosting add all ingredients into a stand mixer and whisk up until creamy. Pour into piping bag and then add some peanut butter frosting in the center of the zucchini cupcakes.
- Then pipe the remaining frosting on top of the chocolate zucchini cupcakes to hide the center was cut out.
If the frosting is too thin, add more powdered sugar. If it is too thick add a little bit more milk. Just work with the frosting batter to get the proper consistency.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 165mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 4g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.