These zucchini and chocolate cupcakes are going to make your dreams of the world's fluffiest sponge cake come true.

They are perfect cupcakes to drink in the afternoon tea or breakfast and to bring as a gift to whoever you want. They'll ask you for the safe recipe because they're delicious.

It's a soft, aerial texture and you'd never guess what it's wearing because it works incredibly well with chocolate. You can bake a biscuit like that Bundt or a big sponge cake but I really wanted to be able to share them with more people so it's much easier to be able to split them than having to cut pieces. But many times I've done it in a big mold and it looks fantastic too.

We shared them with the office and my doorman and they were all excited and agree that they are slow to death.. You'll tell me.


For cake

  • 280g flour
  • 40g pure cocoa powder
  • 1 and a half teaspoon baking soda
  • 1 teaspoon salt
  • 220g unsalted butter, at room temperature
  • 300g brown sugar,
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 120g plain yogurt
  • 250g uncorated grated zucchini
  • 120g dark chocolate, melted and cooled to room temperature

For the frosting

  • 100g chopped dark chocolate
  • 100g strawberry or red fruit jam


We preheat the oven to 180 C.

We grease the molds and set them up. Melt the 120g of the cake chocolate in a bowl, the microwave in 30-second runs so it doesn't get on the cake. Reserve

We call the courgettes with the help of a mandolin.

We sift the flour, baking soda, salt and cocoa powder, and set into a bowl.

In a standing blender, combine the butter and brown sugar with the shovel attachment, until the mixture is smooth and fluffy. Add the eggs one by one, mixing well after each one. Add the orange zest and vanilla extract and mix again.

Add the dry ingredients alternately with the yogurt in 3 additions each. Now add the grated zucchini until evenly distributed. Take the bowl out of the blender and add the melted chocolate.

Fill the molds. In my case, little ones and a big brownie type.

Bake on the middle tray of the oven for about 16 minutes at 180 degrees with fan. This is the time I needed for the small mold. For the other brownie guy, I needed 30 minutes. The final time will depend on the type of mold to use (if it's one of bundt cake, you'll need around 45 minutes)

Let cool in the pan for 10 minutes, then unmould and let it cool completely on a rack.

Meanwhile, we heated the 100g chopped dark chocolate in 30-second stands (I put it twice) and ended up moving with a spatula so it finishes melting and we move. Let stand for 3 minutes. Mix gently until smooth.

In my case, I put some strawberry jam on each cupcake and then covering them with the melted chocolate.

Tips and Tricks

  • You can use your favorite jam or not put it if you don't feel like it but it gives them a delicious touch
  • They freeze very well
  • Difficulty: easy
  • Preparation time: 40 minutes
  • Servings: 18 cupcakes

Use of cookies

This web site uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our cookies policyClick the link for more information.

Cookies notice

Pin It on Pinterest