For best results, ensure the butter and eggs are at room temperature. Squeeze out excess moisture from the shredded zucchini to prevent soggy cupcakes. Gently fold in the raspberries to avoid crushing them. These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Zucchini Raspberry Cupcakes
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING24 People
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VIEWS310
Indulge in the delightful fusion of moist zucchini, tart raspberries, and rich chocolate in these irresistible cupcakes. A perfect balance of flavors and textures in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol31 mg
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Fiber2 g
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Protein3 g
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Saturated Fat5 g
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Sodium133 mg
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Sugar13 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Prepare a 24-cup muffin tin with liners or grease thoroughly. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together flour, cocoa powder, and baking soda until well combined. (3 minutes)
03 Step
Recipe View In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. (5 minutes)
04 Step
Recipe View Beat in eggs one at a time, followed by vanilla extract. Mix until just combined. (2 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)
06 Step
Recipe View Gently fold in the shredded zucchini, raspberries, and chocolate chips until evenly distributed throughout the batter. (3 minutes)
07 Step
Recipe View Spoon batter into the prepared muffin cups, filling each about 3/4 full. (5 minutes)
08 Step
Recipe View Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)
09 Step
Recipe View Allow cupcakes to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Bradly Beatty
Jun 16, 2025These are a great way to sneak some veggies into a treat!
Romaine Schimmelcarroll
Aug 24, 2024I added a cream cheese frosting, and it was the perfect complement to the cupcakes.
Kaylah Beahan
Jul 18, 2024I had some frozen raspberries on hand, and they worked great in this recipe.
Abby Murray
May 26, 2024My kids loved these, they asked me to make them again the next day!
Broderick Mraz
Apr 1, 2024These cupcakes are amazing! The zucchini makes them so moist, and the raspberry chocolate combination is divine.
Howard Ohara
Jan 6, 2024I followed the recipe exactly, and they turned out perfect. My family loved them!
Cedrick Bins
Nov 27, 2023I did not have chocolate chips, so I used chopped walnuts, and it tasted amazing!
Elroy Lehner
May 20, 2023The buttermilk substitute worked perfectly fine, will definately make this again!