Skinny Chocolate Zucchini Cupcakes

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4.43 from 14 votes

Skinny Chocolate Zucchini Cupcakes

Whole grain and full of zucchini, but no one will ever know because they taste so good!

Prep Time20

Cook Time15

Inactive Time20

Total Time55

Course: Cake + Cupcakes, Desserts

Cuisine: American

Keyword: chocolate cupcakes, zucchini cupcakes

Servings: cupcakes

Author: Danae Halliday

Ingredients

Cupcakes

1/2 cup brown sugar
2 tablespoons avocado oil, or melted coconut oil
1 egg
1 egg white
1 teaspoon vanilla extract
1/3 cup plain Greek yogurt
1/4 cup unsweetened almond milk, or milk of choice
1 cup shredded zucchini, squeeze out any excess liquid with your hands
1 cup white whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon kosher salt

Cream Cheese Frosting

4 ounces low fat cream cheese softened
2 tablespoons plain Greek yogurt
2 tablespoons unsweetened cocoa powder
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350° F. and line a muffin pan with 10 parchment paper baking cups or spray the inside of regular baking cups with cooking spray.
In a large bowl sift together the flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, beat together the brown sugar and oil until completely combined. Add in the egg and egg white and beat again until combined. Add in the Greek yogurt, shredded zucchini and vanilla extract and beat for about 1 minute.
Pour in a 1/3 of the flour mixture and beat until just combined, then pour in half of the milk beating again until just combined. Scrape down the sides of the bowl then repeat the process ending with the flour mixture.
Pour or scoop the batter into the cupcake liners until they are about 3/4 of the way full. Place the cupcakes on the middle rack of the oven and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting them.
Chocolate Cream Cheese Frosting
In the bowl of a stand mixer with the whisk attachment or with a hand held mixer add in all of the ingredients.
Start the mixer on low then once the powdered sugar is incorporated turn it up to high and beat until smooth and combined. Stop once to scrape down the sides of the bowl then beat again for another 1-2 minutes.

Notes

Because the cupcakes don't contain much oil they will probably stick to the cupcake liners which is why I recommend using the parchment paper liners. If you can't find them simple spray the insides of regular liners with cooking or baking spray.

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