Sweet Zucchini Cupcakes

Sweet Zucchini Cupcakes

Photo by Darlene S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups all-purpose flour, (spooned and leveled)

  • 1

    cup packed dark-brown sugar

  • 2

    teaspoons baking powder

  • ½

    teaspoon ground cinnamon

  • ½

    teaspoon salt

  • ½

    cup coarsely chopped pecans or walnuts

  • 1

    zucchini (10 ounces), coarsely grated (1½ cups)

  • cup vegetable oil

  • 2

    large eggs, lightly beaten

  • ½

    teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside. In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix). Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.


Nutrition

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