Zucchini Cupcakes

Zucchini is a common vegetable that we mix into our recipes this time of the year. It is so healthy for you, and very inexpensive when it is in season.  I also like to use it in some tasty treats, like these zucchini cupcakes!

I start out by pulling the ingredients for both the cupcakes and the frosting.

Cupcake Ingredients:

2 cups of ground up zucchini (crack out your food processor or blender for this one ☺)

1 and 1/2 cups sugar

2 cups flour

3 eggs

1/2 cup vegetable oil

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves (I used a heaping 1/2 teaspoon-and there were no complaints)

Frosting Ingredients:

2 and 1/2 cups of powdered sugar (could add more if you want thicker frosting)

1 cup of brown sugar

3 tablespoons of milk

1 stick of butter

1 teaspoon vanilla extract

Directions:

Preheat your oven to 350 degrees

Put all of the cupcake ingredients in a mixing bowl excluding the flour

thoroughly mix together and slowly add the flour

Once it is mixed well, put cupcake liners in a pan and spray non-stick cooking spray

Fill cupcake liners 2/3 of the way full, and bake for approximately 20 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean.

Allow to cool completely before frosting

For the frosting, combine all the ingredients excluding the powdered sugar in a medium saucepan, and cook to boiling. Remove from heat and allow to cool completely.

Once those ingredients have cooled mix together with the powdered sugar, adjust to desired consistency.

Enjoy the zucchini cupcakes!

You can also find our recipe for zucchini breakfast bake here!