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Chocolate Zucchini CupcakesChocolate Zucchini Cupcakes

Prepared by: Susan Mills-Gray,
Nutrition Specialist,
University of Missouri Extension

July 3, 2016


Yield: 1 dozen



  • 1 cup grated zucchini
  • 1 cup applesauce, unsweetened
  • 1 teaspoon vanilla extract
  • 1/2 cup honey, divided in half
  • 1/4 cup brown sugar
  • 1 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup flaxseed, ground
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoons ground cinnamon, divided in half
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cocoa, unsweetened



  1. Preheat oven to 350F and line muffin cups with paper liners.
  2. Put grated zucchini in paper towels and squeeze out as much water as possible. Set aside.
  3. In large mixing bowl, add applesauce, vanilla extract and 1/4 cup honey; mix thoroughly.
  4. Add flours, baking soda, baking powder, flaxseed, 1 teaspoon cinnamon and other spices; mix well.
  5. Add cocoa and mix thoroughly.
  6. Add zucchini mixture and stir thoroughly.
  7. Fill paper liners with chocolate zucchini batter to 3/4 full. Bake for approximately 20 minutes or until a toothpick comes out clean from the center of cupcake.
  8. Mix 1/4 cup honey with 1/2 teaspoon cinnamon in small bowl. Before serving, drizzle honey mixture over cupcakes as icing.


Nutrition information per serving (1 cupcake)

Calories: 150

Total Fat: 1.5g

Saturated Fat: 0g

Cholesterol: 0mg

Sodium: 105mg

Carbohydrate: 31g

Fiber: 3g

Protein: 3g



Source: adapted from American Academy of Nutrition and Dietetics



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Thursday, July 07, 2016