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Chocolate Zucchini Cupcakes (or loaf cake)

(recipe, Katie Hickey)


This recipe makes an odd number of cupcakes, so just fill accordingly. The cake does not rise too much- you can fill almost all the way full (like 4/5ths).


  1. 1½ cups brown sugar
  2. ¼ cup melted butter
  3. ¾ cup vegetable oil or liquid coconut oil (I use coconut)
  4. 3 eggs
  5. 1 tsp. vanilla extract
  6. ½ cup buttermilk
  7. 2 cups grated zucchini
  8. 1 cup chocolate chips
  9. 2 cups all purpose flour OR whole wheat pastry flour (I used WW)
  10. 1 cup cocoa, sifted
  11. ½ tsp. salt
  12. 2 tsp. baking soda
  13. 1 tsp. allspice
  14. 1½ tsp. cinnamon


  1. Preheat oven to 350. Line muffin pan with cups and/or lightly grease loaf pans.
  2. In a medium bowl, mix together the sugar, butter and oil. Beat in eggs, one at atime until well incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
  3. In a large separate bowl, mix together all dry ingredients. Add the liquids into the dry and mix until combined. Spoon batter into muffin tins and/or loaf pans. Bake large muffins 35 minutes, regular muffins 15-18 minutes, and loaves 20-30 minutes. All until a toothpick comes out mostly clean with a few crumbs attached.
  4. Let cool completely in the tins on the rack. These freeze very well.