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Healthy Chocolate Zucchini Cupcakes with Fudgy Date Frosting

  • Author: Allison
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x


Wholesome, decadent-tasting healthy chocolate zucchini cupcakes with fudgy date frosting: These are the perfect healthier sweet treat to whip up and enjoy for dessert!



For the cupcakes:

  • 2 large eggs, at room temperature
  • 1/3 cup salted butter, melted
  • 3/4 cup Greek yogurt, at room temperature (use 2% milk fat or higher)
  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar or cane sugar
  • 1/4 cup milk or almond milk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups light spelt flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup raw cacao or cocoa powder
  • 1/2 cup chocolate chips
  • 1 cup grated zucchini

fudgy chocolate date icing

  • 1 cup pitted Medjool dates (must be fresh and soft)
  • 1/3 cup almond butter or cashew butter
  • 1/4 cup raw cacao or cocoa powder
  • 1/8 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/4 cup + 2 tablespoons almond milk


  1. Preheat the oven to 350 F and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the eggs, butter, yogurt, maple syrup, coconut sugar, milk, and vanilla. Add the flour, baking soda, baking powder, salt, and cacao. Mix well until incorporated.
  3. Fold in the grated zucchini and chocolate chips. Evenly the batter between the muffin cups.
  4. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the cupcakes to cool in the pan for a few minutes, then transfer onto a wire rack to finish cooling.
  6. Next, make the icing: In a food processor fitted with the ‘S’ blade, combine the dates, almond butter, cocoa, salt, and vanilla. Process until the dates are broken down into a fine consistency. Add the almond milk and continue to blend until a very smooth consistency is achieved. This will take a couple of minutes.
  7. Once the cupcakes have cooled fully, frost and top with sprinkles, if desired.


If you can’t find light spelt flour, you may use 1 cup of all-purpose flour and 1 cup of whole spelt or whole wheat flour instead.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Bake

Keywords: healthy chocolate zucchini cupcake recipe