Feeding The Farmer
Chocolate Zucchini Cupcakes with Chocolate Buttercream

These healthy alternative Chocolate Zucchini Cupcakes are rich, dark, and seriously moist, loaded with chocolate and finished with a thick layer of homemade chocolate buttercream. You’ll be coming back for seconds.

Makes: about 18 cupcakes
Bake: 350°F for 18–21 minutes

Cupcakes

• 1½ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 2 large eggs

• ¾ cup granulated sugar

• ½ cup packed brown sugar

• ½ cup neutral oil, such as avocado or vegetable oil

• ⅓ cup sour cream or plain Greek yogurt

• 2 tsp vanilla

• 2 cups finely shredded zucchini, lightly packed

• ½ cup mini chocolate chips, optional but highly recommended 😆

Important: Don’t squeeze all the moisture out of the zucchini. If it’s extremely wet, blot it once or twice with a paper towel, but that moisture helps make the cupcakes soft.

Heat the oven to 350°F and line muffin tins with cupcake liners.

Whisk together the flour, cocoa, baking soda, baking powder and salt.

In another large bowl, whisk the eggs, granulated sugar, brown sugar, oil, sour cream and vanilla until smooth.

Stir in the shredded zucchini. Add the dry ingredients and gently fold just until you don’t see streaks of flour. Fold in the chocolate chips if you’re using them.

Fill each cupcake liner about ⅔ full. Bake for 18–21 minutes, or until the tops spring back lightly and a toothpick comes out with a few moist crumbs.

Cool completely before frosting.

Creamy Chocolate Buttercream

• ½ cup (1 stick) salted butter, softened

• 2¼ cups powdered sugar

• ⅓ cup unsweetened cocoa powder

• 1 tsp vanilla

• 3–4 Tbsp heavy cream or milk

• Tiny pinch of salt, if needed

Beat the butter for about 2 minutes until fluffy. Add the powdered sugar and cocoa gradually, mixing on low at first.

Add vanilla and 3 tablespoons cream. Beat for another 2–3 minutes until light and fluffy. Add another splash of cream if you’d like it softer.

Frost the completely cooled cupcakes.