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Chocolate Chip Zucchini Cupcakes with Orange-Cream Frosting

Makes 2 dozen
Time 40 min
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. 
Special Diets:
Ingredients
  • 1 cup low-fat buttermilk
  • 2 teaspoons baking soda
  • 5 cups powdered sugar divided
  • 1/2 cup canola oil
  • 2 eggs
  • 2 1/2 cups 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup low-fat buttermilk
  • 2 teaspoons baking soda
  • 5 cups powdered sugar divided
  • 1/2 cup canola oil
  • 2 eggs
  • 2 1/2 cups 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