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Easy Chocolate Zucchini Cupcakes

Rated as 5 out of 5 Stars

"These are pretty healthy, moist, and delicious. You cannot even tell they have zucchini in them and a great way to put nutrition into something your kids will eat! Excellent plain or with cream cheese frosting!"
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37 m servings 164
Original recipe yields 24 servings (2 dozen cupcakes)


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  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. Mix cake mix, pudding mix, zucchini, eggs, sour cream, and applesauce together in a bowl until batter is smooth and thick; fold in chocolate chips. Spoon batter into the prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 22 to 25 minutes.


  • Cook's Notes:
  • Two eggs and two eggs whites can be substituted for the 3 large eggs, if desired.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 164 calories; 6.5 24.7 3.1 29 236 Full nutrition

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Very moist cupcakes! No frosting needed. The chocolate chips in the batter are a yummy addition. I made the recipe as written, my applesauce was sugar free.