ZUCCHINI CUPCAKES

By curly

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup packed dark brown sugar
• 2 tsps baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup coarsely chopped pecans or walnuts
• 1 zucchini (10 oz) coarsely grated (1 1/2 cups)
• 1/3 cup vegetable oil
• 2 large eggs, lightly beaten
• 1/2 tsp pure vanilla extract

Preparation

Step 1

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, and cool completely. Meanwhile, make cream cheese frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.