Baking has always been a cherished tradition in our family, bringing everyone together in the kitchen, especially on weekends. One memory that stands out is when my sister and I decided to experiment with a new recipe during a summer family reunion. We wanted to create something unique yet delicious, and that’s how we stumbled upon the idea of Chocolate Chip Zucchini Cupcakes.
The blend of rich chocolate and the subtle hint of zucchini makes these cupcakes a delightful surprise. The zucchini adds a wonderful moistness to the cupcakes, while the chocolate chips provide a perfect burst of sweetness in every bite. Over time, we’ve tweaked the recipe to our liking, adding a bit more chocolate here, a touch less sugar there. One variation that I particularly enjoy is substituting half of the chocolate chips with white chocolate chips or adding a sprinkle of sea salt on top of the frosting for an extra flavor dimension.
Baking these cupcakes not only brings back fond memories but also makes for a fun and engaging baking session with kids or friends. Whether you’re an experienced baker or just starting out, this recipe is straightforward and yields consistently delicious results. Plus, it’s a great way to use up any extra zucchini you might have from the garden or farmer’s market.
Each time I bake these cupcakes, I’m reminded of that summer day, filled with laughter and the delicious aroma of chocolate wafting through the house. I hope this recipe brings as much joy to your kitchen as it has to mine. Happy baking!
Preparing Chocolate Chip Zucchini Cupcakes
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Ingredients
- 1/4 cup vegetable oil
- 1 cup white sugar
- 1/4 cup butter, room temperature
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup grated zucchini
- 1/2 cup chocolate chips
- 3/4 cup butter, room temperature
- 3 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/3 cup milk
- 1/2 cup chocolate chips for garnish
Directions
- Preheat your oven to 350°F and prepare a muffin tin with paper liners.
- In a large mixing bowl, blend the softened butter, white sugar, baking soda, baking powder, kosher salt, and vegetable oil until well combined.
- Add the vanilla extract, milk, and egg to the bowl. Beat for 2-3 minutes until the mixture is smooth.
- Incorporate the all-purpose flour and cocoa powder, then beat for another 2 minutes. Fold in the grated zucchini and chocolate chips.
- Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 22-25 minutes. Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the softened butter for 2-3 minutes until it becomes pale and creamy. Scrape down the sides of the bowl as needed.
- Gradually add the powdered sugar, cocoa powder, and milk to the butter, beating for 3-4 minutes until the frosting is light and fluffy.
- Pipe the frosting onto the cooled cupcakes and sprinkle with chocolate chips. Enjoy your cupcakes!
Storing Suggestions:
Store the frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cupcakes for up to 5 days or freeze them for up to 3 months. Thaw frozen cupcakes overnight in the refrigerator before serving.
FAQs:
Can I use a different type of oil in this recipe?
Yes, you can substitute the vegetable oil with canola oil or melted coconut oil. However, keep in mind that coconut oil may add a slight coconut flavor to the cupcakes.
What is the best way to shred zucchini for these cupcakes?
Use a box grater or a food processor with a grating attachment to shred the zucchini. Make sure to squeeze out any excess moisture using a clean kitchen towel or paper towels before adding it to the batter.
Can I make these cupcakes gluten-free?
Yes, you can make these cupcakes gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add 1/4 teaspoon of xanthan gum to the recipe for better texture.
Is it necessary to peel the zucchini before grating?
No, it is not necessary to peel the zucchini before grating. The skin is thin and will blend well into the batter, adding extra nutrients and color to the cupcakes.
Can I add nuts to the cupcake batter?
Yes, you can add nuts such as chopped walnuts or pecans to the batter for additional texture and flavor. Mix in about 1/2 cup of chopped nuts along with the zucchini and chocolate chips.
How can I ensure my cupcakes are moist?
To keep your cupcakes moist, do not overmix the batter and avoid overbaking. Check for doneness a few minutes before the suggested baking time by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, they are done.
Chocolate Chip Zucchini Cupcakes
Ingredients
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/4 cup unsalted butter softened
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1 large egg
- 1 1/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup shredded zucchini
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup unsalted butter softened
- 3 1/2 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/3 cup milk
- 1/2 cup semi-sweet chocolate chips for garnish
Instructions
- Preheat your oven to 350°F and line a muffin pan with paper liners.
- In a large bowl, combine the softened butter, sugar, baking soda, baking powder, salt, and vegetable oil. Beat until well mixed.
- Add vanilla extract, milk, and egg to the mixture. Beat for 2-3 minutes until smooth.
- Mix in the flour and cocoa powder, then beat for another 2 minutes. Fold in the shredded zucchini and semi-sweet chocolate chips.
- Fill the cupcake liners about 2/3 full with the batter. Bake for 22-25 minutes. Let them cool completely before frosting.
- For the frosting, beat the softened butter for 2-3 minutes until it becomes pale. Scrape down the sides of the bowl as needed.
- Add powdered sugar, cocoa powder, and milk to the butter. Beat for 3-4 minutes until the frosting is fluffy.
- Pipe the frosting onto the cooled cupcakes and garnish with chocolate chips. Enjoy!
