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Zucchini Raspberry Cupcakes

Zucchini Raspberry Cupcakes

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    45 m
mkr

mkr

Very tasty cupcake with zucchini to add moisture, raspberries, and chocolate for a sweet and tart flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. Whisk together the flour, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in the zucchini, raspberries, and chocolate chips, mixing just enough to evenly combine. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

squirrel
33

squirrel

8/17/2009

Very tasty cupcakes. For those worried, you can not taste the zucchini at all. I did have to cook mine a little longer, but believe it is my oven. Very good. I will make again.

hawksmom
27

hawksmom

1/31/2011

Pretty good. I love raspberries and zucchini so it couldn't go wrong for me. The raspberries didn't have to be fresh, frozen worked fine. My frosting didn't turn out though so next time it may be 5 star for us.

knittingmommy
20

knittingmommy

2/1/2010

These were great. They aren't quite chocolate-y enough for us, though. Next time I'll add about 50% more cocoa and chips. I made mini bread loaves with this too. They took about 40 min. to bake. A great recipe to use up the raspberries and zucchini in our freezer from last summer.

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