Imagine sinking your teeth into a moist, decadent cupcake that's secretly packed with hidden vegetables - sounds too good to be true, right? These chocolate chip zucchini cupcakes are the ultimate culinary magic trick that transforms an ordinary vegetable into an extraordinary dessert. Perfect for picky eaters, health-conscious sweet lovers, and anyone who wants to enjoy a guilt-free treat that doesn't compromise on flavor. With a perfect balance of rich chocolate chips and subtle zucchini moisture, these cupcakes will become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or grease it lightly with cooking spray.
- In a medium bowl, grate the zucchini using a box grater or a food processor. Use a clean kitchen towel to squeeze out excess moisture from the grated zucchini. Set aside.
- In a large mixing bowl, combine the all-purpose flour, sugar, brown sugar, baking soda, baking powder, and salt. Whisk together until well combined.
- In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Gently fold in the grated zucchini and chocolate chips until evenly distributed throughout the batter.
- Using a spoon or a cookie scoop, divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious chocolate chip zucchini cupcakes as a sweet treat or dessert!
Tips
- Moisture is key: Always squeeze out excess water from grated zucchini to prevent soggy cupcakes.
- Don't overmix the batter - this keeps your cupcakes tender and light.
- Use room temperature eggs for better ingredient integration.
- For extra moisture, you can substitute some of the oil with applesauce.
- Let cupcakes cool completely before storing to maintain their texture.
- Store in an airtight container at room temperature for up to 3 days.
- For added nutrition, consider using whole wheat flour or adding nuts to the batter.
- Ensure your baking soda and powder are fresh for optimal rise.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 40mg
