Zucchini Raspberry Cupcakes

This zucchini raspberry cupcakes recipe makes tasty cupcakes using zucchini for moisture, plus chocolate and raspberries for a sweet and tart flavor.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 179 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup chocolate chips
• 2 cups shredded zucchini
• 2.5 cups all-purpose flour
• 0.75 cup butter, softened
• 1.5 teaspoons baking soda
• 0.5 cup buttermilk
• 0.25 cup unsweetened cocoa powder
• 1.25 cups fresh raspberries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with muffin liners.

Step 2

Whisk flour, cocoa, and baking soda together in a medium bowl; set aside. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, mixing until well combined. Add vanilla with the last egg. Add flour mixture alternately with buttermilk until just combined. Fold in zucchini, raspberries, and chocolate chips, mixing until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.