Chocolate Zucchini Cupcakes

Chocolate Zucchini Cupcakes


  • 1 1/2 cup brown sugar
  • 1/4 melted butter
  • 3/4 vegetable oil
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 cup buttermilk
  • 2 cups grated zucchini
  • 1 cup chocolate chips
  • 2 cups unbleached flour
  • 1 cup cocoa, sifted
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp allspice
  • 1 1/2 tsp cinnamon
  • 10oz block of cream cheese
  • 1/4 cup unsalted butter, softened
  • 1 tsp vanilla
  • 3oz white chocolate
  • 3 cups icing sugar, sifted


Pre-heat oven to 3500F. lightly grease muffin pans and line with muffin cups. In a medium bowl mix together the sugar, butter and oil. Beat eggs, one at a time until well incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips. In a separate bowl, mix together all dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for 35 minutes, or until a toothpick inserted comes out clean.

Cool on wire rack, while preparing icing. Beat cream cheese on high until smooth and fluffy. Lightly blend in vanilla and butter. Melt white chocolate over a double boiler and warm melted chocolate to the cream cheese mixture. Scrape down the sides of bowl to incorporate all. Mix on high again until smooth and fluffy. Slowly add icing sugar, scraping down the sides of the bowl occasionally, and beat on high until light and fluffy, about 3 minutes. Makes 20 regular size cupcakes.