Description

Moist and decadent chocolate zucchini cupcakes topped with creamy peanut butter frosting. These cupcakes sneak in veggies while delivering a rich chocolate flavor paired perfectly with peanut butter.

Ingredients

Nonstick cooking spray or paper liners

2 cups shredded zucchini (about 8 oz.)

3 eggs

2 cups granulated sugar

3/4 cup cooking oil

1 Tablespoon instant coffee granules

2 tsp vanilla extract

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

1/2 tsp baking powder

3/4 cup chocolate chips

1/2 cup peanut butter

1/3 cup softened butter

1 Tablespoon milk

1/2 tsp vanilla extract

1 1/2 cups powdered sugar

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Instructions

Preheat the oven to 325°F. Line twenty-four 2-1/2-inch muffin cups with paper liners or spray with nonstick cooking spray. Set aside.
In a large bowl, whisk together eggs, sugar, oil, vanilla, and instant coffee granules.
Add flour, cocoa powder, baking soda, salt, and baking powder. Mix until just combined.
Fold in shredded zucchini and chocolate chips.
Spoon the batter into muffin cups, filling each about halfway.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans on wire racks for 5 minutes, then transfer cupcakes to racks to cool completely.
For the frosting: Let butter sit at room temperature for 30 minutes.
In a mixing bowl, beat peanut butter, softened butter, milk, and vanilla until smooth.
Gradually add powdered sugar, beating until creamy. Add 1–2 tsp milk if needed for consistency.
Frost cooled cupcakes with peanut butter frosting.

Notes

Drain excess moisture from zucchini before mixing into batter.

For thicker frosting, add more powdered sugar or reduce milk.

Make gluten-free by using a 1:1 gluten-free flour blend.

Store cupcakes in an airtight container for up to 3 days at room temperature or 1 week in the fridge.

Freeze unfrosted cupcakes for up to 3 months.

Nutrition

Serving Size: 1 cupcake
Calories: 230
Sugar: 22g
Sodium: 180mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg