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These semi-homemade orange chocolate zucchini cupcakes are incredibly moist and flavorful. Each bite has a burst of citrus and a hint of cinnamon. They are the perfect ending to dinner.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • A chocolate cake mix. I used a Pillsbury sugar free cake mix but a regular cake mix will also work well.
  • A large orange
  • Shredded zucchini
  • Egg whites. Whole eggs can be used instead.
  • Plain non-fat yogurt. Greek yogurt can be substituted if you wish.
  • Cinnamon
  • Water

Making the Cupcakes

  • Preheat the oven and assemble tools. A hand grater, juicer aid and large cookie scoop will make your life easier.

  • Line your cupcake tins with foil liners.
  • Using a hand grater or box grater, zest the orange and collect orange juice.
  • Empty the cake mix into a large bowl. Add the egg whites, yogurt, cinnamon and water. Use a hand mixer, stand mixer or whisk and mix all the ingredients together until you have a smooth batter.
  • Add the shredded zucchini to the batter and fold it in.

  • Using a cookie scoop, portion out the batter into the cupcake tins.

  • Place the filled cupcake tins into the oven.

  • Bake until a toothpick inserted in the center comes out clean or the top springs back when lightly pressed. remove from the oven and transfer to a cooling rack.

  • Cool completely and serve. These cupcakes freeze well.

Serving Ideas

  • They are plenty sweet and we enjoy then plain with a squirt of Reddi-wip on top.
  • You can mix together sugar substitute confectionery sweetener with some water or orange juice and make a glaze to drizzle over the cupcakes.
  • One of these cupcakes makes a satisfying dessert.
  • They are great as a mid-morning or afternoon pick-me-up with a cup of tea.

WW – 2 pt

Orange Chocolate Zucchini Cupcakes

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Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 2 hours
Total Time: 2 hours 35 minutes
Course: Dessert
Cuisine: American
Servings: 23 cupcakes
Calories: 71.6kcal

Equipment

  • cupcake tins
  • grater
  • juicer
  • cookie scoop
  • food processor
  • hand mixer
  • large mixing bowl
  • measuring spoons
  • cooling rack

Ingredients  

  • 1 tbsp orange zest from large orange
  • 2 tbsp orange juice from orange
  • 1 box Pillsbury sugar free chocolate cake mix or cake mix of your choice
  • 5 egg whites OR 3 whole eggs
  • ½ c plain non fat yogurt
  • ½ tsp cinnamon
  • 1¼ c water
  • 1½ c grated zucchini

Instructions

Preparations

  • Preheat the oven to 350℉.
  • Line the cupcake tins with foil cupcake liners.
  • Using a food processor or box grater, shred a zucchini(s).
  • Using a hand grater or box grater, zest a large orange
  • Squeeze the orange after you zest it and collect the juice from it.

Prepare the Cake Batter

  • Put the cake mix into a large bowl.
  • Add the egg whites, orange zest, yogurt, cinnamon and water. Mix with a hand mixer until blended.
  • Fold in the shredded zucchini.
  • Fill the cupcake tins with the batter using the cookie scoop. I got 23 cupcakes out of this batch.
  • Cook the cupcakes for 25 min. I checked mine at 22 min. You are looking for a toothpick in the center to come out clean or the top to spring back when lightly pressed.
  • Transfer the cupcakes to a cooling rack and let them thoroughly cool before serving.
  • These cupcakes freeze well.

Notes

A cake mix of your choice can be substituted. Follow the instructions on the box for eggs and water. Regardless of what it says for oil, use ½ c yogurt instead.
A yellow cake mix will also work instead of the chocolate.
 

Nutrition

Calories: 71.6kcal | Carbohydrates: 16.5g | Protein: 2.2g | Fat: 1.1g | Sodium: 147.1mg | Fiber: 0.6g
Tried this recipe?Let us know how it was!
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