Chocolate Zucchini Cupcakes


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!

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
1 hrs 10 mins
Total Time:
2 hrs
18 cupcakes


  • 1 cup pecans

  • 1 tablespoon butter

  • cooking spray

  • 3 cups grated zucchini

  • 1 ½ cups vegetable oil

  • 3 eggs

  • 3 cups all-purpose flour

  • 3 cups white sugar

  • 10 tablespoons unsweetened cocoa powder

  • 2 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • 1 teaspoon salt

Cream Cheese Icing:

  • 2 (8 ounce) packages cream cheese, softened

  • ½ cup salted butter, softened

  • 2 cups white sugar

  • 1 teaspoon almond extract


  1. 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.

  2. 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.

  3. 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.

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

  5. 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.

  6. Bake in the preheated oven for 25 minutes.

  7. 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.

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

Nutrition Facts (per serving)

658 Calories
39g Fat
76g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 658
% Daily Value *
Total Fat 39g 50%
Saturated Fat 13g 65%
Cholesterol 74mg 25%
Sodium 313mg 14%
Total Carbohydrate 76g 28%
Dietary Fiber 3g 9%
Total Sugars 56g
Protein 7g
Vitamin C 4mg 18%
Calcium 73mg 6%
Iron 2mg 12%
Potassium 194mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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