Chocolate Zucchini Cupcakes

These chocolate cupcakes look like the real deal, but they’ve got a healthy little secret – they contain no added fat or sugar and instead pack a few hidden fruits and veggies!

But unless you baked them yourself or someone told you, you’d never guess that they’re good for you.

These chocolate zucchini cupcakes have the perfect light and fluffy texture you’d expect from any bakery-style cupcake, thanks to the shredded zucchini and Greek yogurt which help keep the sponge moist.

Even the chocolate frosting tastes as good as it looks! But instead of it being an ordinary buttercream or whipped cream frosting like you’d get on an ordinary cupcake, this healthy chocolate frosting is made from ripe avocado, unsweetened cocoa powder and honey.

The combination of chocolate and avocado is incredible and the texture you get by blending everything together in a food processor is so thick, smooth and creamy you’ll struggle to believe you’re not indulging in a naughty treat with every bite.

This recipe makes 6 large cupcakes, but you can easily increase the ingredients to make a great big batch. Because the recipe contains one whole egg, it’s a bit tricky to make fewer cupcakes.

So if a batch of 6 cupcakes is just too big for you, you can make the cupcakes by following the recipe below, wrap them individually in plastic wrap then store them in the fridge for up to five days or in the freezer for up to six months. To stop the frosting from sticking to the plastic wrap, it’s a good idea to turn a small plastic cup upside down over each cupcake to protect it.




  • 1/2 cup shredded zucchini
  • 1 egg
  • ¼ cup + 2 tablespoons Greek yogurt
  • 1/3 cup stevia powder
  • 2/3 cup whole wheat flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 ripe avocado, peeled, de-stoned and chopped
  • ¼ cup honey
  • Optional: naturally-colored sprinkles for decorating


  1. Preheat the oven to 350°F and line 6 holes of a muffin tin with cupcake liners.
  2. In one medium-size bowl, stir together the zucchini, egg and Greek yogurt until well combined.
  3. Tip in the stevia powder, flour, ¼ cup cocoa powder and baking powder. Stir until you’ve got a thick and even cake batter.
  4. Divide the cake batter between the cupcake liners, filling them almost to the top, and bake in the preheated oven for 20 minutes until the top of the cupcakes are springy to the touch and a toothpick, when inserted into the center, comes out clean.
  5. Whilst the cupcakes are baking, make the chocolate frosting by placing the chopped avocado flesh, honey and remaining ¼ cup of cocoa powder into the bowl of a food processor and blend on high speed for 3-4 minutes until all the ingredients are totally mixed together and you’ve got a smooth frosting-like consistency. You’ll probably have to scrape down the insides of the food processor bowl a couple of times to make sure everything is properly combined.
  6. When the cupcakes are fully baked, remove them from the tin and leave to cool for at least 45 minutes to room temperature on a wire rack before topping with the frosting.
  7. For an extra touch, decorate the cupcakes with sprinkles before serving.



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