Zucchini Carrot Cupcakes

By Hklbrries

Ingredients

• 1 cup all-purpose flour
• 1/4 cup whole-wheat flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup sugar
• 2 eggs
• 1/2 cup canola oil
• 1 1/2 tsp vanilla extract
• 1 cup grated zucchini (about 1 small zucchini)
• 1 cup grated carrot
• 1/4 cup chopped walnuts (optional)
• Cream Cheese Icing (your recipe or commercial)

Details

Servings 12
Adapted from dashrecipes.com

Preparation

Step 1

Preheat oven to 350 F. Line a cupcake pan with 12 paper muffin liners.

In a medium bowl, combine flours, baking powder, cinnamon and salt.

In a large bowl, beat sugar, eggs, canola oil, and vanilla extract for 1 minute.

Beat together wet and dry ingredients by hand until no traces of flour remain. Stir in zucchini, carrot and walnuts.

Spoon batter into paper liners. Bake cupcakes for 15 minutes or until a cake tester indicates they're done. Cool on a rack.

Frost with Cream Cheese icing. Top with sprinkles, mini chocolate chips, or raisins. (You can also skip the icing and dust the cupcakes with confectioners' sugar, or just leave plain.)

Nutrition Information:
Per cupcake
340 calories
40 g carbohydrates
3 g protein
18 g fat
35 mg cholesterol
290 mg sodium
1 g fiber