Sweet Zucchini Cupcakes

Grate some zucchini for surprising, cute cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Sweet Zucchini Cupcakes

Source: Everyday Food, May 2007


  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 cup packed dark-brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped pecans or walnuts
  • 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
  • 1/3 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • Cream Cheese Frosting


  1. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.

  2. In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.

  3. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).

  4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.

  5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.


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