Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting

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Here’s another yummy way to use up zucchini. I got the recipe for these chocolate zucchini cupcakes from an email sent to me by Now, I altered the recipe slightly. I decided to add some chocolate chips into the cake. The recipe also called for using a can of chocolate frosting. I am not a huge fan of the canned stuff. I’ll use it in a pinch, but the made from scratch stuff is so much better.

I decided to top the cupcakes with a chocolate cream cheese frosting. The frosting recipe came from The Cupcake Project. Most recipes that I have made for cream cheese frosting tend to be on the runny side. Not this one. This one is nice and thick, perfect for piping on top of a cupcake. I think you’ll really like this combination. Now, I took the picture before topping them with the walnuts. I really like them with the walnuts on top, but family doesn’t love nuts though like I do.

Chocolate Zucchini Cupcakes |

Here is what you need to make the Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting

  • EGGS
  • SALT
Chocolate Zucchini Cupcakes |

Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting

Real Mom Kitchen

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  • 2 1 oz squares unsweetened chocolate, melted
  • 3 eggs
  • 1 ¾ cups packed brown sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups grated zucchini
  • ½ cup mini chocolate chips
  • ¾ cup chopped walnuts

Chocolate Cream Cheese Frosting

  • 1 8 oz package cream cheese at room temperature
  • ¼ cup butter 1/2 stick at room temperature
  • 4 cup sifted powdered sugar You can decrease this amount if you don't care about it being as stiff for piping
  • ½ cup cocoa powder


  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
  • In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and mini chocolate chips. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full (I think mine were fuller than 2/3).
  • Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate cream cheese frosting below frosting and garnish with walnuts.
  • For the frosting - Mix cream cheese and butter until smooth and creamy. Mix in powdered sugar, one cup at a time. Mix in cocoa powder.
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  1. Pingback: Eat Chocolate and Veggies Too | Generous Garden Project
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  3. I'm so excited to try these they look YUM! I don't buy canned icing either so thanks for the frosting recipe!!