Name: Chocolate Zucchini Cupcakes with Peanut Butter Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: Nonstick cooking spray or paper liners; 2 cups shredded zucchini (about 8 oz.); 3 eggs; 2 cups granulated sugar; 3/4 cup cooking oil; 1 Tablespoon instant coffee granules; 2 tsp. vanilla; 2 cups all-purpose flour; 2/3 cup unsweetened cocoa powder; 1 tsp. baking soda; 1 tsp. salt; 1/2 tsp. baking powder; 3/4 cup chocolate chips; 1/2 cup peanut butter; 1/3 cup softened butter; 1 Tablespoon milk; 1/2 teaspoon vanilla; 1 1/2 cups powdered sugar

Jump to Recipe

If you’re looking to upgrade your cupcake game, Chocolate Zucchini Cupcakes with Peanut Butter will absolutely charm you. These moist, chocolaty treats hide vibrant shreds of zucchini, giving every bite a delicate tenderness, while the creamy peanut butter frosting delivers just the right balance of sweet and salty. This recipe is a celebration of fresh produce and decadent flavors—one that promises to convert even the most veggie-wary family member into a lifelong fan. Whether you’re baking for a birthday, a backyard get-together, or simply to satisfy a chocolate craving, these cupcakes are guaranteed to steal the spotlight.

Chocolate Zucchini Cupcakes with Peanut Butter Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things delightfully simple without sacrificing any flavor. Each ingredient has a purpose—some add moisture, others depth and richness, and a few work behind the scenes to give you that perfectly fluffy crumb. Here’s what you’ll need to bake up these delicious Chocolate Zucchini Cupcakes with Peanut Butter:

Zucchini: Freshly shredded zucchini infuses the cupcakes with incredible moisture and a tender texture, plus a subtle green flecked color.
Eggs: These bind everything together for a sturdy, yet light cupcake base.
Granulated sugar: Provides all the sweetness and helps caramelize the tops beautifully.
Cooking oil: Use a neutral oil for irresistibly moist cupcakes from edge to center.
Instant coffee granules: They elevate the cocoa flavor, making the chocolate even more pronounced.
Vanilla extract: A splash of vanilla rounds out all the other flavors for a bakery quality finish.
All-purpose flour: Gives the cupcakes their structure while keeping them tender.
Unsweetened cocoa powder: For that deep, smoothie chocolatey taste.
Baking soda & baking powder: The leaveners that ensure every cupcake rises just right.
Salt: Balances the sweetness and enhances the chocolate.
Chocolate chips: Pockets of gooey, melted chocolate make these extra indulgent.
Peanut butter: Use creamy peanut butter for a silky, dreamy frosting.
Butter: Softened butter is essential for a fluffy, spreadable frosting.
Milk: Helps reach that perfect frosting consistency.
Powdered sugar: Beating this in gives the topping its smooth sweetness and structure.

How to Make Chocolate Zucchini Cupcakes with Peanut Butter

Step 1: Prepare Your Pans

Start by preheating your oven to 325 degrees F. Grab your muffin pans and line them with paper baking cups or give them a light mist of nonstick spray. This step makes removing the cupcakes a breeze and keeps them looking bakery-worthy. A double layer of liners can help maintain the cupcakes’ shape and prevent too much moisture from seeping through—especially handy with a zucchini-based batter!

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, granulated sugar, oil, and vanilla. As you mix, sprinkle in the instant coffee granules. They’ll dissolve and meld right into the mixture, enhancing the chocolate for that grown-up, café-style depth without adding coffee flavor. This whole setup is the foundation for those moist, tender cupcakes.

Step 3: Add the Dry Ingredients

Now it’s time to bring in the flour, cocoa powder, baking soda, salt, and baking powder. You can sift them together beforehand, but tossing them right into your wet mix works fine. Stir gently just until the batter comes together—overmixing can lead to dense cupcakes, so stop as soon as everything’s combined.

Step 4: Fold in the Zucchini and Chocolate Chips

This is the moment where Chocolate Zucchini Cupcakes with Peanut Butter start showing their true colors. Fold in the shredded zucchini and chocolate chips. The zucchini vanishes into the batter as it bakes, but you’ll taste its magic in every super-moist bite. The chocolate chips melt into gooey pockets that take these cupcakes to another level.

Step 5: Fill and Bake

Spoon the batter into your prepped pans, filling each cup about halfway. Don’t be tempted to go higher, as these cupcakes rise beautifully. Pop them into the oven and bake for about 25 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool them in the pan for 5 minutes, then transfer to a rack to finish cooling completely—patience pays off with cupcakes that are ready for frosting.

Step 6: Make the Peanut Butter Frosting

While your cupcakes cool, whip up the dreamy peanut butter frosting. Start by beating together the peanut butter, softened butter, milk, and vanilla until thoroughly combined and creamy. Gradually add the powdered sugar, beating until the mixture is smooth and spreadable. If it’s too thick, just add a splash more milk. This frosting is silky, rich, and the perfect counterpoint to tender chocolate cupcakes.

Step 7: Frost and Enjoy

Generously swirl the peanut butter frosting over each cupcake. The combo of deep chocolate and salty-sweet peanut butter makes every bite an absolute delight! If you’re feeling fancy or want a thicker layer, double the frosting recipe—you’ll thank yourself later.

How to Serve Chocolate Zucchini Cupcakes with Peanut Butter

Garnishes

A little garnish adds instant gourmet flair to your Chocolate Zucchini Cupcakes with Peanut Butter. Try a sprinkle of mini chocolate chips, a dusting of cocoa powder, or even a drizzle of melted peanut butter on top. Chopped roasted peanuts or a tiny pinch of flaky sea salt are also fabulous finishing touches that highlight all the flavors in play.

Side Dishes

These cupcakes are wonderful on their own, but if you’re serving them at an event or gathering, they pair beautifully with lighter sides. Fresh strawberries, raspberries, or a simple fruit salad cut through the richness and look stunning on a dessert platter. For something even more indulgent, add a little scoop of vanilla or coffee ice cream next to your cupcake.

Creative Ways to Present

Want to truly wow your guests? Arrange the cupcakes in a tiered display for parties or stack them on a pretty cake stand. For kids’ events, top each cupcake with a playful chocolate or peanut butter candy. Or try baking mini cupcakes and serve them with toothpicks as bite-sized treats—perfect for buffets or potlucks featuring Chocolate Zucchini Cupcakes with Peanut Butter.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (which honestly doesn’t happen often!), store your cupcakes in an airtight container at room temperature for up to two days. If your kitchen is particularly warm or you want to keep the frosting stable, pop them in the fridge. Just let them come up to room temp before serving for the best texture.

Freezing

Chocolate Zucchini Cupcakes with Peanut Butter freeze exceptionally well, both frosted or unfrosted. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag or airtight container. Label and date, and they’ll keep beautifully for 2 to 3 months. Thaw overnight in the fridge or on the counter before enjoying.

Reheating

Let chilled or frozen cupcakes come back to room temperature naturally for the freshest taste and texture. If your cupcakes are unfrosted, you can gently warm them in the microwave for 10 to 15 seconds to revive their just-baked softness. Frosted cupcakes should be allowed to thaw at room temperature for the best results; microwaving may melt the frosting.

FAQs

Can I make Chocolate Zucchini Cupcakes with Peanut Butter gluten-free?

Absolutely! Substitute your favorite gluten-free all-purpose flour blend in place of the regular flour. Just be sure the blend contains xanthan gum or add it separately for structure. The cupcakes will remain just as rich and moist.

How finely should I shred the zucchini?

For the best texture, use the fine side of a box grater or a food processor to shred the zucchini. This way, the zucchini bakes seamlessly into the batter and adds moisture without drawing attention to itself—ideal for picky eaters!

Can I use natural peanut butter in the frosting?

You can, but keep in mind that natural peanut butter is usually thinner and can separate. For the dreamiest consistency, use a stabilized creamy peanut butter. If opting for natural, stir it really well and consider adding a bit more powdered sugar to thicken, if needed.

Do I need to squeeze the moisture from the zucchini?

No squeezing is necessary for this recipe! The cupcakes benefit from that extra moisture, which helps keep them tender for days. Just shred and fold in the zucchini as is.

Can I double the frosting for Chocolate Zucchini Cupcakes with Peanut Butter?

Yes, and I highly recommend it if you adore a generous swirl of frosting! The original amount gives a thin coating to each cupcake, but doubling the recipe makes it far easier to pile on a thick, luscious layer. No judgment—sometimes more is simply better!

Final Thoughts

If you’re in the mood to bake something special, don’t hesitate to try these Chocolate Zucchini Cupcakes with Peanut Butter. They’re as fun to make as they are to eat, and always a crowd-pleaser. You might just find yourself baking a double batch—one for sharing, and one to keep all to yourself. Happy baking!

Chocolate Zucchini Cupcakes with Peanut Butter Recipe

★★★★★

5 from 5 reviews

Author: Zoe
Total Time: 45 minutes
Yield: 24 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in these moist and decadent Chocolate Zucchini Cupcakes with a creamy Peanut Butter Frosting. The hidden zucchini adds a touch of nutrition while the rich chocolate flavor satisfies any sweet tooth.

Instructions

Cupcakes Directions: Preheat oven to 325 degrees F. Line muffin cups with liners. Mix wet ingredients, add dry ingredients, fold in zucchini and chocolate chips. Fill muffin cups and bake for 25 minutes.
Peanut Butter Frosting Directions: Beat peanut butter, butter, milk, and vanilla. Gradually add powdered sugar until smooth. Frost cooled cupcakes.

Notes

The amount of frosting is enough for a thin coating. Consider doubling the frosting recipe for extra indulgence.
Be cautious not to overfill the cupcake pans to avoid excess batter.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American