Chocolate zucchini cake - cupcakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 91.3
  • Total Fat: 1.1 g
  • Cholesterol: 17.9 mg
  • Sodium: 56.8 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.3 g

View full nutritional breakdown of Chocolate zucchini cake - cupcakes calories by ingredient
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I got this from a blog: Yammies Noshery, they're delicious! I got this from a blog: Yammies Noshery, they're delicious!
Number of Servings: 12


    2/3 cup whole wheat flour
    3/4 cup brown sugar
    1 teaspoon baking soda
    3/4 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup cocoa powder
    2/3 cup applesauce
    1 egg, lightly beaten
    1 teaspoon vanilla
    1 cup shredded zucchini (carrots would also work)


I make 1/2 of it into minis, and the rest into regular cupcakes, it makes 24 minis (31 calories apiece!) and 6 regular sized cupcakes. My kids LOVE them, they've never seen me make them though! I grate the zucchini with the finer grater, not the bigger one.
The blog also has peanut butter frosting but we just eat them unfrosted, they are very moist.


Preheat oven to 375║. Line a muffin tin with paper baking cups, or spray with non-stick spray or wipe with olive oil.
Combine the flours, sugar, baking soda, baking powder, cinnamon, cocoa powder, and salt. Add the applesauce, egg, vanilla, and zucchini and mix with a spoon just until combined.
Divide the batter into the baking cups and bake for about 20 minutes (10 minutes for minis) or until a toothpick inserted in the the middle of one comes out clean.

Serving Size:áMakes 12 regular sized cupcakes

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Member Ratings For This Recipe

  • Incredible!
    Very good. I used vanilla yogurt instead of apple sauce. Moist and chocolatey without being overly sweet. - 11/9/13

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