Chocolate zucchini cupcakes

Chocolate Zucchini Cupcakes are a healthy twist on a childhood favourite and packed full of veggies!


  • 120g butter, softened
  • 125ml sunflower or vegetable oil
  • 100g caster sugar
  • 200g soft brown sugar
  • 3 eggs, whisked
  • 130ml milk
  • 2 3/4 cups (340g) plain flour
  • 2 teaspoons baking powder
  • 4 tablespoons cocoa
  • 450g zucchinis, peeled and grated finely
  • 1 teaspoon vanilla
  • Salt (optional)

Optional Marshmallow icing:

  • 1 packet of marshmallows


  1. Preheat the oven to 190 degrees and prepare cupcake tin. We like to use Canola spray to prevent sticking but you can also use cupcake cases.
  2. In a large bowl combine eggs, milk and oil and set to one side.
  3. In a separate bowl sift flour*, cocoa, baking powder and salt (optional) then combine both sugars and mix all dry ingredients together.
  4. Add the previously prepared wet mixture to the dry bowl and mix ingredients together well.
  5. Add the grated zucchini and Vanilla to the combined mix and fold through for an even consistency.
  6. Spoon the mixture into prepared cupcake tin and place in the oven on the middle shelf.
  7. Bake cupcakes for 30-40 minutes or until a prick test reveals the mixture has been cooked through.
  8. Can be served hot or cold.

To add a Marshmallow Icing include this step after step 6

Check the cupcake consistency at 30 minutes and see how the mixture is setting. If almost set (within 5 -10mins) take cupcakes out of oven and place a marshmallow on top of each cupcake. Return to oven for 2 mins to allow marshmallows to melt a little. Once they begin to melt, remove cupcakes from oven and using a clean, dry spoon or spatula, gently flatten the Marshmallows. This will help them melt over the cupcake like traditional icing. Bake until marshmallows have melted and are slightly caramelised on top.

*Sifting flour is optional, but sifted flours produce a smoother cake texture.

Makes: 12

Why not try another of our delicious recipes containing vegetables in disguise!