Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I just love chocolate but I am not the hottest for really rich food during the summer, so a nice alternate to this dilemma is zucchini-chocolate cupcakes with cream cheese icing!

Recipe Summary

30 mins
1 hr 10 mins
2 hrs
20 mins
18 cupcakes


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cream Cheese Icing:


Instructions Checklist
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.

  • Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.

  • Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.

  • Combine zucchini, oil, and eggs in a large mixing bowl.

  • Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.

  • Bake in the preheated oven for 25 minutes.

  • While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.

  • Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.

Nutrition Facts

658 calories; protein 6.6g; carbohydrates 75.7g; fat 38.9g; cholesterol 73.6mg; sodium 312.7mg. Full Nutrition