Chocolate Zucchini Cupcakes

A plate of chocolate cupcakes in paper cups
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Prep Time:
25 minutes


  • 8 oz dark chocolate* (at least 60% cocoa content), roughly chopped
  • 1 cup all-purpose flour
  • 12 cup whole-wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 12 tsp ground cinnamon*
  • 14 tsp salt
  • 12 cup sugar*
  • 2 eggs
  • 34 cup coconut oil*, softened
  • 1 cup finely grated zucchini
  • Confectioner’s sugar, optional


  1. Preheat oven to 350°. Line 12 cupcake tins with paper or foil. In a double boiler over barely simmering water, melt the chocolate. Stir and keep warm.
  2. In a large bowl, combine flours, baking powder, baking soda, cinnamon, and salt.
  3. In a medium bowl, whisk together the eggs and coconut oil.
  4. Pour mixture into the dry ingredients and mix well. Stir in the melted chocolate. Fold in the grated zucchini until evenly distributed.
  5. Spoon into prepared baking cups. Bake 20 minutes or until a toothpick inserted in the cupcake’s center comes out clean. Let cool in cupcake tins 10 minutes; remove and cool completely on a wire rack.
  6. Dust with confectioner’s sugar if desired.


*Look for Fair Trade–certified varieties of this product.