Friday, August 26, 2011

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.


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