Go Back
In recent years, the culinary landscape has witnessed a delightful transformation, with zucchini making its way into a variety of dessert recipes. This once-underappreciated vegetable, often relegated to savory dishes, has garnered attention from home bakers and professional chefs alike. Zucchini's naturally moist texture and subtle taste make it an ideal ingredient for creating rich and flavorful cupcakes. Among the many creative recipes that have emerged, the Zesty Green Delight Zucchini Cupcakes stand out as a unique and health-conscious option for dessert lovers.

Healthy Zucchini Cupcakes

Discover the deliciously unique world of Zesty Green Delight Zucchini Cupcakes! This healthy treat transforms zucchini into a moist and flavorful dessert that even the kids will love. Packed with nutrients and made from whole ingredients, these cupcakes prove that healthy eating can be delightful. With natural sweeteners and easy-to-find ingredients, this recipe is perfect for family gatherings or a guilt-free indulgence. Elevate your baking with this innovative twist on dessert!
Print Recipe Pin Recipe

Ingredients
  

1 cup finely grated zucchini (approximately 1 medium zucchini)

1 cup whole wheat flour

1/2 cup rolled oats

1/2 cup coconut sugar (or substitute with brown sugar)

1/4 cup unsweetened applesauce

1/4 cup Greek yogurt (or use non-dairy yogurt for a vegan option)

2 large eggs (or substitute with flax eggs for vegan)

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup chopped nuts (optional; walnuts or pecans work well)

1/2 cup dark chocolate chips or raisins (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with cupcake liners or lightly greasing each cup to prevent sticking.

    Prepare the Zucchini: Grate the zucchini using a box grater. Once grated, place the zucchini in the center of a clean kitchen towel or paper towels and twist to squeeze out any excess moisture. Removing this moisture ensures the cupcakes won’t be soggy.

      Combine Dry Ingredients: In a large mixing bowl, add the whole wheat flour, rolled oats, coconut sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk the dry ingredients together until they’re well integrated, ensuring an even distribution of flavors.

        Mix Wet Ingredients: In a separate bowl, crack the eggs (or prepare the flax eggs by mixing flaxseed meal with water and letting it sit for a few minutes). Add the grated zucchini, applesauce, Greek yogurt (or non-dairy yogurt), and vanilla extract. Mix these wet ingredients thoroughly until the mixture is smooth and consistent.

          Combine Mixtures: Gently fold the wet mixture into the bowl of dry ingredients. Stir until just combined; be cautious not to over-mix the batter, as this can result in tough cupcakes. If using, fold in the chopped nuts and dark chocolate chips or raisins for added texture and sweetness.

            Pour and Bake: Carefully divide the batter evenly into the prepared muffin cups, filling each cup almost to the brim (about 3/4 full). Place them in the oven and bake for 20-25 minutes. The cupcakes are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

              Cool and Enjoy: Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. After that, carefully transfer them to a wire rack to cool completely. These delightful zucchini cupcakes make a perfect afternoon snack or a sweet dessert!

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 servings

                  Presentation Tips: Serve the cupcakes on a decorative plate, and consider garnishing with a sprinkle of powdered sugar or a few slices of fresh fruit on the side for an extra touch of presentation. Enjoy!