1-Getting started: Getting started with this chocolate zucchini cupcakes recipe is exciting and straightforward, with steps designed for all skill levels. Begin by preheating your oven to 325°F and lining a 12-cup muffin pan with liners to set the stage for even baking. This approach helps the cupcakes release easily and keeps them moist thanks to the natural juices from the zucchini.

2-In a medium bowl, whisk together the dry ingredients: 1 cup (125 grams) all-purpose white flour, 1/2 cup (45 grams) Dutch-processed cocoa powder, 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt. This ensures everything blends well for a consistent texture. Meanwhile, in a large bowl, whisk the 2 large eggs at room temperature, then mix in 1 cup (180 grams) coconut sugar, 1/3 cup (80 milliliters) extra virgin olive oil, and 1 tablespoon vanilla extract until smooth.

3-Next, stir in the 1 3/4 cups (190 grams) coarsely grated zucchini to add that essential moisture without pressing it keeping it unpressed is a tip for better results. Gradually combine the dry mixture with the wet ingredients, stirring gently to avoid overmixing, then fold in the 3 tablespoons mini chocolate chips. Divide the batter evenly into the 12 muffin cups, filling each about three-quarters full for perfect rising.

4-Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean, and let them cool briefly in the pan before moving to a wire rack. This total preparation time of approximately 37 minutes makes it a quick win for busy days. Once cooled, you can serve them unfrosted or add your favorite frosting for extra fun.