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Chocolate Zucchini Cupcakes


  • 1/2 cup unsalted butter 1 stick, room temperature
  • 1 scant cup sugar
  • 1 egg
  • 1 cup unbleached flour
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup plain yogurt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 cup grated zucchini about 1 large zucchini


  • Preheat oven to 350. Line a 12-count muffin tin with paper cupcake cups (or lightly grease).
  • In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Beat in egg and vanilla.
  • In a separate bowl, sift together flour and cocoa powder.
  • In a small bowl, stir baking soda into yogurt (mixture will fizz and expand).
  • Alternate mixing flour mixture and yogurt into batter, Finally, mix in zucchini. Spoon into muffin cups. Bake 30 minutes, or until cupcakes puff and a tester inserted in the center comes out clean. Cool and enjoy.