Healthy Chocolate Cupcakes
Prep time: 
Cook time: 
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Serves: 20-24 cupcakes
  • 1 cup butter, melted
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1-2 cups applesauce
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  2. In another bowl, combine the flour, cocoa powder, baking powder, baking soda and salt; add to the creamed mixture alternately with first cup of applesauce, beating well after each addition. Fold in zucchini and carrots. (*My zucchini was frozen, so I drained off the excess liquid and needed all 2 cups of applesauce. See how watery your vegetables are before deciding how much applesauce to use. It should be a thick cake consistency that you can easily spoon off onto the muffin tin.)
  3. Fill paper-lined muffin cups three-quarters full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean.
  4. Cool for 10 minutes in the pans, then transfer to wire racks to cool completely before frosting.
  5. Frost with Cherry Buttercream Frosting recipe.
Recipe by Weavers Orchard at