Delicious and Moist Chocolate Zucchini Cupcakes

Indulge in these incredibly moist and chocolatey cupcakes that are sneakily healthy with the addition of zucchini! These cupcakes are incredibly easy to make and are perfect for any occasion. The combination of rich chocolate and the slight hint of zucchini makes for a delectable treat that everyone will love. You won't even notice the vegetables hiding inside!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups grated zucchini
• 1 cup chocolate chips

Directions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In a separate large bowl, beat the vegetable oil, granulated sugar, and brown sugar until well combined.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients.
6. Fold in the grated zucchini and chocolate chips until evenly distributed.
7. Pour the batter into the prepared cupcake tin, filling each liner about two-thirds full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes.
10. Transfer the cupcakes to a wire rack to cool completely before frosting.

Interesting Facts