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Sweet Zucchini Cupcakes

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

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Everyday Food, May 2007

Ingredients

  • 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

Directions

  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 Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

Reviews Add a comment

  • cangelica1
    24 NOV, 2016
    I tried this recipe exactly as written. My cupcakes were overcooked. I did it again reducing time to 25 min as other reviews suggested and my cupcakes were very sticky, meaning undercooked. I did it again cooked them for 35 min. They came out perfect. My family loves them. Makes 6 large muffins.
    Reply
  • pelicanpier2012
    17 AUG, 2016
    Nice little recipe. I made no changes, except the baking time was about 15-20 minutes less. Thanks to all the other reviewers who mentioned this. The cakes turned out great! More muffin like than cupcake in flavor and appearance. Some did rise with a small dome, others were flat. The cakes are very moist, just sweet enough, with a slight spicy flavor (from the cinnamon) - which I think contributes to the muffin-like characteristic. I topped them with a penuche frosting, drizzled with caramel.
    Reply
  • Eggkid1st
    4 OCT, 2014
    This was a little tasteless for us and similar to carrot cake. I didn't ice them.
    Reply
  • timfiskis
    29 JUL, 2014
    And for anyone looking for nutritional information for any recipe - there are dozens of websites that will do this for you, which is even better because you can modify ingredients and see how it affects the overall nutritional profile. Just google "recipe nutrition calculator" and you're on your way!
    Reply
  • timfiskis
    28 JUL, 2014
    Great recipe! But I too only baked them at 350 for about 25 minutes. Just watch the time and you won't be disappointed.
    Reply
  • shayla926
    26 JUL, 2014
    I am so glad I was paying attention while these were in the oven! They were done at 25 minutes, not the 40-45 as stated in the recipe!!
    Reply
  • ShalutaH
    18 JUL, 2014
    I followed this recipe exactly and they turned out fabulous! Everyone loved them! I will definitely make these again.
    Reply
  • 1kk
    2 AUG, 2013
    Made recipe almost as described for the first trial. My mother loved these. I was surprised at how little the cupcakes raised in the liners, but had a light fluffy texture. I decreased the sugar by 25%, because we like less sweet, and added raisins instead of nuts due to allergies. Did not get to ice them, family found them too fast. These are definitely "a do-over" as my family says. In fact, my mother stole my printed recipe, and I had to come back to get it again. Hope you enjoy them.
    Reply
  • Spitzer5
    2 SEP, 2012
    Great recipe with some changes reduced the amount of brown sugar and used raw cane sugar. I also used Gluten Free flour and grape seed oil and they were light and fluffy and the entire clan at my house LOVED them and so did my little sister and mom
    Reply
  • Pam Evans
    27 JUL, 2012
    being a diabetic as i am sure there are many many more out there i choose not to make recipes that do not have a nutritional content listed. is there a reason you do not list the nutritional content on your recipies. also that is one of the reasons that i canceled my subscription to martha stewarts living magazine, i am too tempted by the recipies but cannot make any of them.
    Reply