Zucchini and Raspberry Cupcakes

    35 minutes

    Very tasty cupcakes with zucchini to add moisture; plus raspberries and chocolate for a sweet / tart flavour.

    80 people made this

    Serves: 24 

    • 2 1/2 cups (250g) plain flour
    • 1/4 cup (30g) cocoa powder
    • 1 1/2 teaspoons bicarbonate of soda
    • 175 butter, softened
    • 1 cup (250g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 125ml buttermilk
    • 2 cups grated zucchini
    • 1 1/4 cups fresh raspberries
    • 1 cup chocolate chips

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Grease 24 muffin cups or line with muffin cases.
    2. Mix together the flour, cocoa and bicarbonate of soda; set aside.
    3. Beat the butter and sugar with an electric mixer in a large bowl until light-coloured and fluffy. Add the eggs one at a time allowing each egg to blend into the butter mixture before adding the next. Mix in the vanilla with the last egg.
    4. 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.
    5. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
    6. Bake in the preheated oven until a toothpick inserted into the centre comes out clean; about 20 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

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    Reviews in English (76)


    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.  -  15 Aug 2009  (Review from Allrecipes USA and Canada)


    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.  -  29 Jan 2011  (Review from Allrecipes USA and Canada)


    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.  -  31 Jan 2010  (Review from Allrecipes USA and Canada)