Zucchini Pine Nut Cupcakes

By lindsayvk

This is one way of using up some of that extra zucchini and getting your kids to eat it too. They'll never know but they will surely ask for seconds. Add it will be a great hit with adults as well.

Ingredients

• Cream Cheese Frosting:
• 1 1/2 cups shredded zucchini
• 1 1/3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 cup ground almonds
• 1 egg
• 2/3 cup sugar
• 2/3 cup heavy cream
• 1/3 cup vegetable oil
• 1/2 cup pine nuts
• 1 cup powdered sugar
• 4 oz cream cheese, softened
• 1 egg white, slightly beaten
• Pinch of salt
• 1 tsp vanilla extract
• 1/2 cup pine nuts for decoration

Preparation

Step 1

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together zucchini, flour, baking powder, salt, and ground almonds.
3. In another bowl, mix the egg, sugar, cream, oil, and pine nuts. Pour this batter into the first one and blend well with a whisk or wooden spoon.
4. Fill the cupcake papers about 3/4 full and cook for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from the oven and cool.
5. Beat all of the frosting ingredients together until light and of good spreading consistency. Frost the cooled cupcakes and sprinkle a few pine nuts over each cupcake before serving. Alternatively, dust the cooled cupcakes with powdered sugar.