These are so moist and tasty, you'll hardly notice the zucchini. For a lighter alternative to frosting, whisk together 2 cups powdered sugar, 3 tablespoons orange juice and 1 teaspoon orange zest and then dip the top of each cupcake in the glaze.
Home » Recipes » Chocolate Chip Zucchini Cupcakes with Orange-Cream Frosting
1 cup low-fat buttermilk
2 teaspoons baking soda
5 cups powdered sugar, divided
1/2 cup canola oil
2 1/2 cup whole wheat pastry flour
2 cups grated zucchini
1 cup semisweet chocolate chips
6 tablespoons Neufchâtel cheese, softened
2 teaspoons zest and 1 tablespoon juice from 1 orange
Preheat the oven to 350°F. Line 24 muffin cups with cupcake liners; set aside. Stir together buttermilk and baking soda in a medium bowl; set aside. In a large bowl, beat 2 cups sugar and oil together with an electric mixer for 1 minute; beat in eggs one at a time; set aside. Toss flour with zucchini and stir into sugar mixture along with buttermilk mixture; fold in chocolate chips. Spoon batter evenly into muffin cups.
Bake until puffed and golden brown, and a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes; set aside to let cool completely.
To make frosting, beat together remaining sugar, neufchâtel, orange zest and juice in a large bowl with an electric mixer until fluffy, about 2 minutes. Frost the cupcakes and serve.
Per Serving: Serving size: 1 each, 260 calories (80 from fat), 9g total fat, 3g saturated fat, 30mg cholesterol, 150mg sodium, 42g carbohydrates, (2 g dietary fiber, 31g sugar), 3g protein.
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