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Zucchini Raspberry Cupcakes

Rated as 4.6 out of 5 Stars

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

45 m servings 179 cals
Original recipe yields 24 servings (2 dozen cupcakes)

Directions

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  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.

Nutrition Facts


Per Serving: 179 calories; 8.6 g fat; 24.6 g carbohydrates; 2.8 g protein; 31 mg cholesterol; 133 mg sodium. Full nutrition

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Reviews

Read all reviews 72
  1. 92 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

more chocolatey than I wanted.

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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.

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 ma...

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....

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...

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 ...

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...

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...

more chocolatey than I wanted.

These cupcakes are wonderful. My kids loved them, moist and lots of flavor. I made a cream cheese frosting and a chocolate fudge frosting. The raspberries give this cupcake a great flavor along ...