Chocolate Zucchini Cupcakes

January 5, 2024 / 5 mins read

This #FoodieFriday, we're sharing a recipe from the Academy of Nutrition and Dietetics

Servings: 12


  • 1 cup grated zucchini
  • 1 cup applesauce, unsweetened
  • 1 teaspoon vanilla extract
  • ½ cup agave nectar, divided
  • ¼ cup brown sugar
  • 1 cup whole-wheat flour
  • ½ cup all-purpose, unbleached flour
  • ¼ cup flaxseed, ground
  • ½ teaspoon baking powder, low sodium
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon, divided
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup unsweetened cocoa powder


  1. Preheat oven to 350°F and line muffin cups with paper or silicone liners.
  2. Put grated zucchini in paper towels or a clean cloth and squeeze out as much water as possible. Set aside.
  3. In large mixing bowl, combine applesauce, vanilla extract, ¼ cup agave and stir thoroughly.
  4. Add flours, baking soda, baking powder, flaxseed, 1 teaspoon cinnamon and other spices, and mix well. Add cocoa and mix thoroughly.
  5. Add zucchini and stir thoroughly.
  6. Fill paper liners with chocolate zucchini batter to ¾ full. Bake for approximately 20 minutes or until a toothpick comes out clean from the center of cupcake.
  7. Mix ¼ cup agave with ½ teaspoon cinnamon in small bowl. Before serving, drizzle agave mixture over cupcakes as icing and enjoy!

Nutrition Facts per Serving: 150; Total fat: 1.5g; Saturated fat: 0g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 105mg; Total carbohydrate: 31g; Dietary fiber: 3g; Sugars 17g; Protein: 3g

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