Chocolate Zucchini Cupcakes are a nice, light dessert option that incorporates another fruit that we treat as a vegetable.

These gluten free cupcakes are a tasty treat and make the perfect addition to any dessert tray.

Chocolate Zucchini Cupcakes yields 16 servings.

Enjoy these moist, yet fluffy gluten free cupcakes loaded with chocolate flavour and zucchini.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Chocolate Zucchini Cupcakes I dumped some shortening and eggs into a large mixing bowl and beat them well with an electric hand mixer.

Next I added some almond milk and vanilla extract.  I used the electric hand mixer on low speed to beat the ingredients until they were well combined.

Then I added the dry ingredients to the mixing bowl.  I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, cocoa powder, baking powder, baking soda and a bit of salt.

Using the electric hand mixer I beat on low speed until combined and then on medium speed for about 1 minute.

I grated up enough zucchini to make one cup.

Then I dumped the zucchini into the cupcake batter and used a large wooden spoon to fold in the zucchini.

Once the cupcake batter was ready I put cupcake liners into muffin tins.

I filled the liners 3/4 full with cupcake batter.

I put the muffin tins into a preheated 400F oven for 10 minutes and then reduced the heat to 350F for 8-10 minutes or until a toothpick inserted in the center came out clean.

After removing the muffin pans from the oven I allowed the cupcakes to cool for about 10 minutes. 

Then I flipped the cupcakes onto their sides to finish cooling or you could transfer them to a rack.

Once the Chocolate Zucchini Cupcakes were completely cooled I used some frosting to decorate them.  

Use your imagination to decorate this delicious dessert.

For variety I used some chocolate and some vanilla frosting.

Young and old alike will enjoy these zucchini filled cupcakes.  Maybe just keep the ingredient list away from the youngest connoisseurs!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Chocolate Zucchini Cupcakes :

• 3/4 cup shortening
• 4 eggs, large
• 3/4 cup almond milk
• 1 tsp vanilla extract
• 2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1 cup granulated sugar
• 1/2 cup cocoa
• 4 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup grated zucchini
  After Baking:
• Frosting of choice

How to Make Chocolate Zucchini Cupcakes:

1. Preheat oven to 400F.
2. Put cupcake liners into muffin pans or grease pans.
3. With an electric hand mixer beat the shortening and eggs well.
4. Add the almond milk and vanilla and beat on low speed until they are well combined.
5. Add the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, cocoa powder, baking powder, baking soda and salt.
6. Beat on low speed until combined and then on medium speed for about 1 minute.
7. Grate the zucchini and fold it into the cupcake batter.
8. Scoop the batter into the prepared muffin pans filling 3/4 full.
9. Place the muffin pans in the preheated 400F oven for 10 minutes then reduce heat to 350F.  Continue baking  for 8-10 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from oven and allow to cool in the pan for about 10 minutes.
11. After 10 minutes flip cupcakes onto their side or onto a cooling rack.
12. Allow cupcakes to cool completely before decorating as desired.
13. Serve and Enjoy!

FAQS:

How do I store chocolate zucchini cupcakes?

Storing chocolate zucchini cupcakes properly is essential to maintain their freshness and flavor. Here’s how you can do it:

1. Cooling: Allow the cupcakes to cool completely at room temperature before storing them. This prevents condensation from forming inside the storage container, which can make the cupcakes soggy.
2. Air-tight Container: Place the cupcakes in an airtight container to protect them from drying out and absorbing odors from the surrounding environment.
3. Refrigeration: If the cupcakes have perishable ingredients like cream cheese frosting, it’s best to store them in the refrigerator. However, if they only have a regular frosting or no frosting at all, storing them at room temperature is fine. Refrigeration can sometimes dry out cupcakes, so if you do refrigerate them, make sure they are well covered.

4. Layering: If you need to stack the cupcakes in the container, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.
   

Can I freeze chocolate zucchini cupcakes?

Yes, you can freeze chocolate zucchini cupcakes! Here’s how:

1. Allow the cupcakes to cool completely to room temperature after baking.
2. Once cooled, place them on a baking sheet lined with parchment paper, making sure they’re not touching each other.
3. Put the baking sheet with the cupcakes in the freezer and let them freeze for about 1-2 hours, or until they are firm.
4. Once the cupcakes are frozen, transfer them to airtight containers or freezer bags. Be sure to label them with the date.
5. Store the cupcakes in the freezer for up to 2-3 months.

When you’re ready to enjoy them, simply take out the desired number of cupcakes from the freezer and let them thaw in the refrigerator or at room temperature. You can also gently reheat them in the microwave for a few seconds if you prefer them warm.