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Moist, tender, and not too sweet, this recipe for dark chocolate zucchini cupcakes is perfect for both snacks eaten plain and for celebrations with the addition of frosting.

Dark Chocolate Zucchini Cupcakes (Whole Wheat, Dairy Free)

Chocolate and zucchini are a match made in heaven, as far as I’m concerned.

I love the way that zucchini adds moisture to baked goods Рwhich is easy to tell by my other recipes for Zucchini Lemon Bread, No Fail Zucchini Bread, and Zucchini Cinnamon Freezer Muffins, to name a few Рand these dark chocolate zucchini cupcakes are no exception.

Of course we probably all hope that adding zucchini to breads and cakes adds a bit of nutritional value – and maybe they do, but hey, these are cupcakes after all!

I did try to make them as real-food healthy as possible by using less sugar and more cocoa powder than normal cupcakes in addition to using a healthy fat and 100% whole wheat pastry flour.

Because of these changes (subtle that no one notices, trust me), I think they make a good snack plain or with powdered sugar.

This recipe has been updated in 2019 and 2022 – it was originally published in November of 2012.

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