Zucchini Cupcakes

why make this recipe

Zucchini cupcakes are a unique and delicious treat that combines the sweetness of cupcakes with the healthiness of vegetables. By using zucchini, you add moisture and a subtle flavor that makes these cupcakes light and fluffy. They are perfect for sharing at parties, bringing to potlucks, or simply enjoying at home with your family. Plus, they’re a great way to sneak in some extra vegetables into your diet!

how to make Zucchini Cupcakes

Ingredients:

• 3 large eggs, room temperature
• 1-1/3 cups sugar
• 1/2 cup canola oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1-1/2 cups shredded zucchini

For frosting:

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup 2 percent milk
• 1 teaspoon vanilla extract
• 1-1/2 to 2 cups confectioners’ sugar

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl, beat together the eggs, sugar, canola oil, orange juice, and almond extract until well mixed.
3. In another bowl, combine the dry ingredients: flour, cinnamon, baking powder, baking soda, salt, and ground cloves. Gradually add this to the egg mixture and blend well.
4. Stir in the shredded zucchini until evenly distributed.
5. Fill 18 paper-lined muffin cups two-thirds full with the batter.
6. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cupcakes for 10 minutes before transferring them to a wire rack.
8. For the frosting, combine brown sugar, butter, and milk in a large saucepan. Bring to a boil over medium heat and cook, stirring constantly, until thickened (about 1-2 minutes).
9. Remove from heat and stir in the vanilla extract. Let it cool to lukewarm.
10. Gradually beat in the confectioners’ sugar until the frosting reaches a spreading consistency. Frost the cooled cupcakes.

how to serve Zucchini Cupcakes

Serve your zucchini cupcakes as a delightful dessert or snack. They are great on their own, but you can also pair them with a cup of coffee or tea. If you want to make them extra special, add some chopped nuts or chocolate chips into the batter before baking, or sprinkle some crushed nuts on top of the frosting.

how to store Zucchini Cupcakes

To store your zucchini cupcakes, place them in an airtight container. They can sit at room temperature for a few days, or you can refrigerate them for up to a week. If you want to keep them longer, consider freezing them. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag.

tips to make Zucchini Cupcakes

• Make sure the zucchini is well-drained to avoid extra moisture that can make your cupcakes soggy.
• Use a box grater to shred the zucchini, ensuring it’s in small pieces for even distribution throughout the batter.
• Experiment with different spices, like nutmeg or ginger, to customize the flavor to your liking.

variation

You can easily make variations of zucchini cupcakes by adding other ingredients, such as chocolate chips, raisins, or nuts. For a healthier twist, substitute half of the all-purpose flour with whole wheat flour. You can also make them gluten-free by using a gluten-free flour blend.

FAQs

Can I make zucchini cupcakes without eggs?
Yes, you can replace the eggs with a flaxseed meal or applesauce to make them vegan-friendly.

How can I tell when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they are done.

Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash will work well in place of zucchini and give a similar taste and texture.

Zucchini Cupcakes

Delicious and moist zucchini cupcakes that combine the sweetness of baked goods with the healthiness of vegetables. Perfect for parties or family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 18 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the cupcakes

• 3 large large eggs, room temperature
• 1 1/3 cups sugar
• 1/2 cup canola oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 1/2 cups shredded zucchini Make sure the zucchini is well-drained.

For the frosting

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup 2 percent milk
• 1 teaspoon vanilla extract
• 1 1/2 to 2 cups confectioners' sugar Adjust for desired consistency.

Method

 

Preparation

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl, beat together the eggs, sugar, canola oil, orange juice, and almond extract until well mixed.
3. In another bowl, combine the dry ingredients: flour, cinnamon, baking powder, baking soda, salt, and ground cloves. Gradually add this to the egg mixture and blend well.
4. Stir in the shredded zucchini until evenly distributed.
5. Fill 18 paper-lined muffin cups two-thirds full with the batter.

Baking

1. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
2. Cool the cupcakes for 10 minutes before transferring them to a wire rack.

Frosting

1. In a large saucepan, combine brown sugar, butter, and milk. Bring to a boil over medium heat and cook, stirring constantly, until thickened (about 1-2 minutes).
2. Remove from heat and stir in vanilla extract. Let it cool to lukewarm.
3. Gradually beat in the confectioners' sugar until the frosting reaches a spreading consistency.
4. Frost the cooled cupcakes.

Notes

For a richer flavor, consider adding nuts or chocolate chips to the batter. Store in an airtight container at room temperature for a few days or refrigerate for up to a week. To extend shelf life, freeze tightly wrapped cupcakes.