Vegan Double Chocolate Summer Squash Cupcakes

September 16, 2022
When zucchini is in season, I use it quite frequently in baking, but I have neglected to give yellow summer squash a try. I figured it was time to experiment and see if the two worked interchangeably, and I was very pleased with the results. The particular yellow squash I used was a crookneck, though there are many different varieties. It worked the same way as the zucchini did, in terms of working as a binder for an egg replacement, and it helped to make these cupcakes super moist.

The squash flavor in this recipe is totally masked by the addition of cocoa powder and chocolate chips. I shared these cupcakes with many people without mentioning that there was squash in them, and not a single person noticed. This is a great way to sneak in some veggies for a picky eater, or to feel less guilty about indulging in a deliciously sweet treat. These are so rich and decadent on their own that you could skip the frosting if you don’t feel like taking the extra few minutes to make it.
chocolate summer squash cupcakes on a wire rack

Vegan Double Chocolate Summer Squash Cupcakes

Recipe Type: Sweets
utensils YIELDS 12 cupcakes
herb graphic for recipe card
  • For the cupcakes:
  • 2 cups all purpose flour
  • 1 1/2 cups cane sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp sea salt
  • 3/4 cup almond milk
  • 1/2 cup grape seed oil
  • 2 tsp vanilla extract
  • 2 cups (about 1 1/2) yellow squash, shredded
  • 1/4 cup chocolate chips
  • For the frosting:
  • 1/4 cup vegan butter
  • 2 cups confectioners sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 1/4 cup almond milk
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1. Preheat oven to 350°F and prepare a cupcake tin with liners.

2. Add the flour, sugar, cocoa, baking soda, and salt to a large mixing bowl and whisk together.

3. Add the milk, oil and vanilla extract and mix well.

4. Fold in the squash and chocolate chips.

5. Pour batter into cupcake tin and bake for about 25 minutes, until a toothpick comes out clean. Remove from oven and let cool on a wire rack.

6.  While the cupcakes are baking, prepare the frosting. Cream the butter using a mixer and then add the rest of the ingredients, continuing to beat until smooth and fluffy.

7. Once cupcakes are cooled, frost and serve. Top with additional chocolate chips if desired.

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Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


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