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 two 12-cup muffin tins or line with paper liners.

Step 2

Whisk flour, cocoa, and baking soda together in a medium bowl; set aside. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in first egg; beat in second egg along with vanilla extract. Add flour mixture, alternating 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 ¾ full.

Step 3

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.