Behold the fudgiest chocolate zucchini cupcake you’ll want to bake on repeat.
These cupcakes are deeply chocolatey, tender, and topped with a silky avocado fudge frosting that somehow elevates the whole thing. If the only dessert I could have right now were these chocolate zucchini cupcakes, I’d be perfectly happy.
The batter itself is irresistible—rich, smooth, and begging to be spooned from the bowl. These bake up into soft, fudgy cupcakes with a tender crumb thanks to the grated zucchini and a good dose of cocoa.
I’ve made a lot of zucchini desserts this year, from cookies to cakes, but these cupcakes are my favorite. They balance chocolate intensity with the gentle moisture and texture zucchini brings—so you get the best of both worlds.
Now about the frosting: it’s avocado fudge. Don’t let that sound strange—ripe avocado blended with cocoa and powdered sugar yields a creamy, chocolatey frosting that tastes like decadent fudge. The avocado adds richness and a luscious texture without an overt green flavor once cocoa and sugar are added.
I first fell for avocado-based frostings on other recipes and mixing chocolate into it only made me love it more. The result is similar to a dense chocolate mousse but even more fudgy and spreadable—perfect for piling onto cupcakes.
With dark chocolate, avocado, and zucchini all in one bite, these feel like a little indulgent superfood. They work any time of year when zucchini is available, and they keep well—especially chilled, when the frosting firms up into delightful, fudge-like bites.
Pro tip: if someone isn’t sold on the avocado flavor, the cupcake itself is fantastic without frosting. Of course, the frosting often wins hearts once they try it, and if not, more frosting for you.
Even after a season where I wasn’t craving chocolate, these cupcakes pulled me back in. The frosting holds up well overnight and the chilled version is my favorite way to enjoy them—frosting that tastes like thick, chocolate fudge is hard to beat.
Let’s celebrate the start of a new month with chocolate on chocolate: moist chocolate zucchini cupcakes topped with avocado fudge frosting. They’re cozy, surprising, and impossible to resist.
Chocolate Zucchini Cupcakes with Avocado Fudge Frosting
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1 large egg
- 1/3 cup oil
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 3/4 cup milk
- 1 cup freshly grated zucchini
- 1/2 cup chocolate chips
avocado fudge frosting
- 3 ripe avocados
- 1/2 cup cocoa powder
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- pinch salt
Instructions
-
Preheat the oven to 350°F (175°C). Line a cupcake tin with liners.
-
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
-
In the bowl of a mixer, beat the sugar and egg until slightly fluffy. Add the oil and melted butter and mix until combined, then add the vanilla. With the mixer on low, add half of the dry ingredients, then add the milk, then the remaining dry ingredients. Beat until smooth and silky, then fold in the grated zucchini and chocolate chips with a spatula.
-
Use a 1/4-cup measure to fill each liner about 3/4 full. Bake for 18–20 minutes, or until the tops are set. Cool completely before frosting.
avocado fudge frosting
-
Place the avocados, cocoa powder, powdered sugar, vanilla, and a pinch of salt in a food processor. Blend until completely smooth, scraping down the sides as needed. Spread or pipe the frosting onto cooled cupcakes. Store in the fridge for the best texture, though it holds at room temperature for a short time.
Did you make this recipe?
If you try these cupcakes, share a photo and tag your post so others can find the recipe. I appreciate seeing your creations!
The avocado hides well in the frosting, so you can serve these to anyone without giving away the secret. Enjoy!