Rachel's Zucchini Crumb Cupcake

By RachelTisdale

A delicious, moist zucchini cupcake with a crunchy crumb topping!

Ingredients

• Cupcake Ingredients:
• 3 Eggs
• 1 C. Vegetable Oil
• 3 t. Vanilla Extract
• 1 t. Lemon Extract
• 2 C. Coarsely Grated Zucchini
• 3 C. Sugar
• 3 C. All Purpose Flour
• 1 t. Salt
• 1 ¼ t. Baking Powder
• 2 t. Ground Cinnamon
• 2 t. Baking Soda
• Topping Ingredients:
• 1 C. Oats
• 1 C. Brown Sugar
• ½ C. Flour
• ½ t. Ground Cinnamon
• 1 Stick Butter
• 2 bags (5 oz) sliced almonds

Preparation

Step 1

1. Preheat oven to 325 degrees, and line two 12 count cupcake pans with aluminum liners.

2. With electric mixer, beat eggs in large bowl until fluffy. Add oil and vanilla, mix well. Stir in zucchini by hand.

3. In separate bowl combine dry ingredients well, then gradually add to egg/vanilla/oil mixture with a rubber spatula. Mix well, but do not over stir!

4. Using a measuring cup or ice cream scoop, portion same sized scoops of batter into the baking cups.

5. Place in oven for 20 minutes, and then begin
making the topping.

6. Combine all ingredients in a large bowl and cut together with a pastry blender until large chunks of butter are no longer visible.

7. At the end of the 20 minutes, remove cupcakes from oven and top each with a small handful of topping—it’s okay if it doesn’t all end up in the center, the topping bakes and holds together well.

8. Place back in oven for another 20-25 minutes or until toothpick inserted comes out clean. Cool and enjoy!