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By KSmitherman

Ingredients

• 24 ServingsPrep: 20 min. Bake: 20 min. + cooling

Preparation

Step 1

Directions
In a large bowl, beat the eggs, sugar, oil, orange juice and extract.
Combine dry ingredients; gradually add to egg mixture and mix well.
Stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for

Directions (continued)
20-25 minutes or until toothpick inserted near the center comes out
clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine the brown sugar, butter and milk in a saucepan.
Bring to a boil over medium heat; cook and stir for 2 minutes or
until thickened. Remove from the heat; stir in vanilla. Cool to
lukewarm.

Gradually beat in confectioners' sugar until frosting reaches
spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.