Chocolate Zucchini Cupcakes

Labor Day Weekend and large gatherings?  Back-to-school snacks?  End-of-the-summer bounty?

It was tough choosing just one of these topics to feature in my weekly recipe blog until I looked through an old Taste of Home magazine.  I was searching for a new idea on how to put my family’s bountiful zucchini to good use when a photograph of a delectable-looking chocolate cupcake with a pull-quote caught my attention. The lady who submitted the recipe wrote, “I’m always asked for this recipe, which makes a tasty treat after school, after lunch or after supper.  My grandkids love these cupcakes and don’t believe there are veggies in them!”

With Labor Day and family get-togethers around the corner, I thought cupcakes would be the perfect addition to a family picnic. Not to mention, getting kids to eat veggies without even knowing it is like a dream come to true!  I thought to myself, “I don’t even have to count this as a dessert.  Why these cupcakes really count as a serving of vegetables rather than a dessert.  Perhaps I could eat two of them – one from the fruit/vegetable group and one as dessert.”  (How’s that for rationalization, ladies?  Of course, I won’t share this thought with my kids!)

What’s your favorite way to sneak veggies to your kids?

Chocolate Zucchini Cupcakes



  • 1 ¼ c. butter, softened
  • 1 ½ c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 ½ c. all-purpose flour
  • ¾ c. baking cocoa
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ c. plain yogurt
  • 1 c. grated zucchini
  • 1 c. grated carrots
  • 1, 16-oz. container of chocolate frosting



  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each one.
  3. Stir in vanilla.
  4. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition.
  5. Fold in zucchini and carrots.
  6. Fill paper-lined muffin cups two-thirds full.
  7. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean.
  8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  9. Frost cupcakes.


Yield:  21 cupcakes
Prep: 25 minutes
Bake: 20 minutes
Photo from Taste Of Home