Monday, December 9, 2013

Chocolate Zucchini Mini Cupcakes

Chocolate Zucchini Mini Cupcakes

PREP TIME : 30 - 35 Mins    
COOK TIME : 25 Mins  
YIELDS : 35 - 40 Mini Cupcakes (12 Cupcakes)

Dry Ingredients

1 And 1/2 cup of  All purpose flour
1/2 cup Hershey's Cocoa Powder
2 cup White Sugar
1 Tsp Baking Soda
1/2 Tsp Salt
2 Table Spoon of Grounded Flax seed
2 Tsp Cinnamon.

Note: Grounded Flax seed is a substitute for Egg. 1 Table spoon of Grounded Flax Seed + 3 Table Spoon of water is = 1 Egg. It helps in baking the cupcakes soft and fluffy.

Wet Ingredients

1 Cup Milk
1 Table spoon Vinegar
1/2 Cup Vegetable oil
2 Tablespoon Butter (melted)
1 cup zucchini (1 medium size)


  • All Purpose Flour -  Whole Wheat Pastry Flour or equal parts of  All Purpose and Wheat Flour to get more fiber.
  • Milk - Non Diary Milk or Rice Milk
  • Zucchini - Apple ,Carrots or Beats.


  1. Shred the zucchini along with the skin and set aside (Please don't squeeze the juice away).
  2. In a large bowl stir together the measured dry ingredients and make a well.
  3. Mix all the wet ingredients together separately in a bowl ( at-least 20 strokes).
  4. Now pour the mixed wet ingredients to well you made  earlier along with the shredded Zucchini and Stir well till the wet and dry ingredients combines. (prefer 30 to 35 strokes for a good blend).
  5. Preheat the oven to 350 degree or 180 C for 15 to 20 mins. (Till the oven is hot enough)
  6. Line up the mini cup muffin tins with paper liners or lightly grease the tins with non stick cooking spray.
  7. Fill each mini cup muffin tins 2/3 full with  batter for pebbly-topped rounded cupcakes. Bake it for about 20 -25 mins or until the toothpick inserted in the center of the cupcake comes out clean.
  8. Remove the pan from the oven and cool it for about 5 mins after which pop out the cupcakes from the tin. Cool it completely before you frost it.
My  Notes:
  • My Cooking time was more as my oven was old and took time to heat up, therefore the cooking time might differ.
  • I made them as mini cupcakes, which was time consuming. So, if you prefer quick version you can choose to make 12 cupcakes out of the mixture. 
  • The wet and dry ingredients was added according to my preference, which happen to taste good.
  • SWEET LOVERS - You can add Apple Sauce (2 Table Spoon) or another half cup of Sugar to the mixture. As I prefer less sweet, my sugar quantity was limited. 
  • Frosting can be of your choice.


  1. yummy cup cakes . happ y to follow you. will happy if you follow me back

    1. Thanks for stopping by Prachi !Hopping over to ur space now :)

  2. What is the quantity of zucchini?

    1. Hi Jyoti, you would need 1 cup zucchini(1 medium size)


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