Skip to main content

Zucchini Cupcakes


Our garden, as previously mentioned, seems to think that we only need and want ginormous zucchinis and so has been mass producing crazy sized versions of this vegetable.  After doing a couple of pasta dishes, I realized that my zucchini arsenal of recipes was tapped and I turned to baked goods in order to use up some of our years long supply.  I have never tried zucchini in baked good form.  I know, I know, crazy!  But I just have never gotten around to it I guess.  For my first zucchini baked goodie, I chose cupcakes of course, and, while I myself did not really enjoy them (I guess I don't like zucchini baked goods...) my family and friends seemed to like these cupcakes and so I will share them with you too!


One of our ginormous zucchinis.  Yup, that is a Morton salt container back there...


Shred your zucchini using a cheese grater or food processor in order to get about 2 cups...


Gather up all of your ingredients.


Whisk or sift your dry ingredients together.


I made a double batch, so I have extra eggs and oil.  Had to use up as much of the zucchini as I could!


Mix all of your wet ingredients together.


Add in the flour and mix until combined.


While the cupcakes are in teh freezer, prepare the frosting using a hand or stand mixer.


Blend until smooth and creamy.


Remove cupcakes from the freezer, frost and enjoy!


Zucchini Cupcakes with Cream Cheese Frosting
Makes 24, adapted from i am baker

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder
2 cups shredded zucchini (1 med. or 1/3 of a ginormous one...)
1/3 cup canola oil
2 large eggs
1 tsp. vanilla extract

Preheat the oven to 350F and prepare cupcake pans. (Also check to make sure you have some freezer space available for the cupcakes, you'll see why.)

In a medium bowl, mix together the flour, sugars, cinnamon, salt and baking powder.

In a seprate larger bowl, mix together the zucchini, oil, eggs and vanilla.  Add in the flour mixture and stir until combined.

Scoop into cupcake liners using a 1/4 cup measuring cup or ice cream scoop.  Bake for 18-20 minutes.  Place trays directly into the freezer after they come out of the oven and leave for about an hour.  (Just do it, trust me!  Or else your cupcakes will sink and become tough and not taste as good.  I know, my first tray never made it to the freezer...)

Cream Cheese Frosting
1 8-oz package cream cheese
1 stick butter
4 cups powdered sugar
1 1/2 tsp. vanilla extract

Place all of the ingredients into a mixing bowl and mix until smooth and creamy.

Frost the cupcakes when then are completely cool.  Make sure to refrigerate any leftover cupcakes because of the cream cheese in the frosting.


Labels:

Comments

Post a Comment

Popular posts from this blog

S'mores with a Twist!

Now that it is finally summer and the weather is beautiful here in Southwest Washington, that means it is time for camping and cookouts to begin.  The most important food item at these events of course, being s'mores.  Who needs the hot dogs, burgers and steaks...I'll take s'mores please!  : D For our family camping trip I decided to mix it up a bit and feature some new candy bars besides the Hershey's Milk Chocolate bars.  I hit the candy aisle at the grocery store and looked for every flat-ish candy bar available.  I ended up with a Hershey's Symphony bar, a Hershey's Cookies n' Cream bar, a Mr. Goodbar (my family's personal fav) and a Reese's Peanut Butter bar.  Time for the fun to begin!   We all had a blast trying the different bars and although they were all delicious, my mother-in-law and sister-in-law liked the Mr. Goodbar best, where as I LOVED the Reese's Peanut Butter bar.  I ate way too many after white water rafting...but I figure...
3 comments
Read more

Homemade Cinnamon Rolls...from scratch!

Tuesdays are our lazy days around our house.  I don't work until the afternoon and my daughter doesn't have school, so it is kind of the day that we sleep in, have a yummy breakfast and get a few things done around the house.  This Tuesday, I decided to make it extra special and make homemade cinnamon rolls...from scratch!  I don't think there is any better breakfast than a delicious hot from the oven cinnamon roll that you made with your very own hands.  Plus, I had some leftover cream cheese frosting that tasted just like Cinnabon's frosting...so yeah, basically best breakfast EVER! lol Our ingredients... Add your milk, oil, and sugar to a saucepan.  Heat over medium heat until just below boiling. Sprinkle on the yeast and allow to sit for a minute. Stir in the 4 cups of flour. Allow to sit covered with a kitchen towel for an hour in a warm place.  then stir in the last 1/2 cup flour, baking powder, baking soda and salt. Place in ...
4 comments
Read more

French Toast Bread Pudding

Good morning!  I just love starting Sundays with a freshly made warm breakfast!  There is just something about sitting down with the family and having a yummy meal together that just makes my day.  Maybe it is because it is the last day of the weekend and I always start Sundays hoping that I will just be able to sit back and relax, and if the season is right end it with a football game!  It rarely works out that way, especially during the school year, but one can always hope! This morning we started our day of with French Toast Bread Pudding!  I love this recipe because it is quick to throw together and bake the next morning and because it is a great way to use up old bread, particularly if you made it yourself and cannot bare the thought of throwing it away when it starts to go stale!  For this morning's bread pudding we used up the leftover Choereg bread we made for a Girl Scout event last week and it worked out great.  Since Choereg is sweet, i...
Post a Comment
Read more