Zucchini Raspberry Cupcakes Recipe - Allrecipes.com
Zucchini Raspberry Cupcakes Recipe
  • READY IN 45 mins

Zucchini Raspberry Cupcakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 dozen cupcakes Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    45 mins

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 More Reviews

Most Helpful Positive Review
Aug 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.

 
Most Helpful Critical Review
Oct 05, 2011

more chocolatey than I wanted.

 
Jan 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.

 
Feb 01, 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.

 
Jun 21, 2010

I really liked these. And with zucchini season coming up, I'm always looking for recipes that incorporate it! (And I couldn't taste the zucchini at all, btw.) I didn't have any buttermilk, so I added a 1/2 T of vinegar to the milk, and let it stand a few minutes. It's a good substitution.

 
Apr 01, 2012

These are very good and a great way to get some healthy fruits & veggies in kids. I used 1 cup freshly ground white whole wheat, somewhere between 1/3 cup and 1/2 cup of cocoa,about 1.5 - 1.75 C frozen raspberries, and slightly lesss sugar & chocolate chips than called for. They don't need frosting, we're eating them as chocolate muffins. They'll be great tossed in lunchboxes. If frosted, I would go with maybe a sweetened whipped cream piped inside of them. The only downside is the raspberry seeds stuck in my teeth. Oh well! I will definitely make these again. Update: Made again, increasing the ww flour to 1/2, and replacing 1/2 C of the butter with plain greek yogurt. Also threw in a handful of old fashioned oats. They're great! I made mini muffins, cooking them 12 minutes. These will be regulars at our house.

 
Feb 09, 2012

Sturdy but moist, not too sweet brownie-like cupcake studded with a delicious combination of fresh raspberries and gooey chocolate chips in every bite. I completely forgot there was zucchini in them! Taken to nirvana frosted with "Buttercream Icing" (flavored with almond extract) also from this site. I tasted one "for rating and review purposes" and then I had to get me out of the kitchen...

 
Jul 27, 2011

Just made a batch of these to serve to hungry kids after swimming lessons tomorrow and they are SOOOOO good! I increased the amount of cocoa to almost 1/2 a cup and the amount of raspberries to almost 2 cups (so there would be berries in each one). I think there could have been less chocolate chips...3/4 a cup would have been plenty with everything else going on. You can not taste the zuchinni at all but they are super moist. I'm sure they would be great with some frosting or whipped cream but they are really more like a muffin than a cupcake and are excellent with no topping at all!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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