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Chocolate Zucchini Cupcakes | Chocolate Zucchini Cupcakes Recipe | Moist Chocolate Zucchini Cupcakes | Healthy Chocolate Zucchini Cupcakes | Kids Chocolate Zucchini Cupcakes

Chocolate Zucchini Cupcakes

5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6 cupcakes
Calories 150 kcal


  • ½ cup shredded zucchini
  • 1 medium egg
  • ¼ cup granulated sugar
  • 2 tablespoons Greek yogurt
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • 3 tablespoons cocoa powder
  • ¼ teaspoon baking soda
  • 1 small ripe avocado
  • 2 tablespoons cocoa powder
  • 2 tablespoons honey
  • optional sprinkles


  • Preheat the oven to 325F and line 6 holes of a muffin tin with paper cupcake liners.
  • To make the cupcakes, in a large bowl, mix together the zucchini, egg, sugar, yogurt and vanilla. In a separate bowl, mix together the flour, cocoa powder and baking soda. Pour the wet ingredients into the dry ingredients and stir until the mixture just comes together.
  • Evenly divide the cupcake batter between the cupcake liners and bake in the preheated oven for 25 minutes, until a toothpick, when inserted into the center, comes out clean. Leave to cool in the muffin tin on a wire rack.
  • To make the frosting, place the avocado in a medium-size bowl and mash it until there are no lumps. (Here's a trick to ripen an avocado fast if yours isn't ripe.) Beat in the cocoa powder and honey until totally combined and the mixture develops a frosting-like consistency. Spoon it on the top of cooled cupcakes and top with sprinkles.