Let’s Get Cooking: Chocolate-Zucchini Cupcakes with Fresh Raspberries–from Bloomington, Indiana

Vanessa is a great cook!  This is what she did with zucchini--chocolate/zucchini cupcakes with raspberry topping!

Vanessa is a great cook! This is what she did with zucchini–chocolate/zucchini cupcakes with raspberry topping!

My cousin Vanessa loves cooking and follows her mother’s tradition of always having something special to eat ready for visitors.  So when Barry and I arrived at her home in Bloomington, Indiana, Vanessa had these just-from-the-oven cupcakes ready for us.  You would never guess something as healthy as zucchini is in this recipe. When your garden or local market has those two-pound zucchini, you can now use one to make this excellent treat :).

To make her cupcakes, Vanessa adapted the following cake recipe from Bon Appetit:

yield: Serves 12

The zucchini helps keep the cake moist.


2 1/4 cups sifted all purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 3/4 cups sugar

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

2 cups grated unpeeled zucchini (about 2 1/2 medium)

1 6-ounce package (about 1 cup) semisweet chocolate chips

3/4 cup chopped walnuts


Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and walnuts.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool completely in pan.

From: <http://www.epicurious.com/recipes/food/views/Chocolate-Zucchini-Cake-907#ixzz2FlvoP7jY>

Vanessa poured the cake batter into a cupcake pan.  After the cupcakes were cooked and cooled enough to take out of the pan, she topped them with a little chocolate frosting and fresh raspberries. Yummy!

This is what awaited us when we arrived--still warm from the oven

This is what awaited us when we arrived–still warm from the oven!  And yes, a bite is already missing.

Enjoy.  Aloha,  Renée


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About reneeriley

Our blog was begun as a way to share our experiences in China. From August 2010 to July 2011, my husband, Barry Kristel, and I were at our University of Hawaii Maui College sister school, Zhejiang Agriculture and Forestry University in Lin'an, China, a city considered rural because it has only 500,000 people! We had a wonderful time. Then in February 2012, we returned to teach this time at our other sister school, Shanghai Normal University, in a city of over 21 million people. We've made many discoveries. Did you know that now Chinese girls, at least the ones who go to university, for the most part feel they are luckier than the Chinese boys? Did you know that Shanghai saved over 20,000 European Jews during WWII? Do you know how Chinese university students would deal with problems that come up in Dear Abby letters? What's it like to be on the Great Wall of China? Do you know how many Chinese girls had their feet bound and why? And we have recipes from many of the places we've visited. Among others, you can find instructions on how to fry cicadas from one of my ZAFU students and how to make chocolate-Kahlua waffles from my brother Mike in Gainesville. You can also look back to our earliest entry to see what we experienced in Oaxaca, Mexico, in 2006 during the mainly peaceful six months of protest until the Mexican government sent in the troops. Between our stays in China, Barry and I have been on the Mainland U.S. visiting family, friends and Servas hosts as we traveled home to Maui. We share those experiences too. Welcome to our blog! Aloha and Zài Jiàn, Renée and Barry

8 responses to “Let’s Get Cooking: Chocolate-Zucchini Cupcakes with Fresh Raspberries–from Bloomington, Indiana”

  1. ashwaniPKoul says :

    Nice Dishes .. Can i have one hhehe :::) 🙂

  2. Bernie says :

    Hi there to all, the contents existing at this website
    are truly remarkable for people experience, well, keep up the nice work fellows.

    • reneeriley says :

      Thanks, Bernie: I appreciate your comment and hope you keep reading. I’m back in Shanghai and just this minute got through the Chinese Internet firewall. Soon, I hope to share some photos and insights about being here. Zài Jiàn and Aloha, Renée

  3. patrick says :

    I must thank you for the efforts you have put in penning this
    website. I am hoping to see the same high-grade content by
    you in the future as well. In fact, your creative writing abilities has
    motivated me to get my very own blog now 😉

    • reneeriley says :

      Thanks, Patrick: Doing a blog is a great way to share interests. Good luck on yours–you’ll find an amazing community of readers. Zài Jiàn and Aloha, Renée

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