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Recipe by TB

Sweet Zucchini Cupcakes

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Sweet Zucchini Cupcakes
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Wheat - Egg - Tree nuts
1 Hour
Diets
- Vegetarian - Pescatarian

You’d never believe these moist cupcakes are made with zucchini. Zucchini cupcakes are a perfect healthy afterschool snack.

Ingredients

Main ingredients

  • 1 and 1/2 cups all-purpose flour (spooned and leveled)

  • 1 cup dark brown sugar, packed

  • 2 teaspoons Haddar Baking Powder

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/2 cup coarsely chopped pecans or walnuts

  • 1 (10-oz.) zucchini, coarsely grated (1 and 1/2 cups)

  • 1/3 cup vegetable oil

  • 2 large eggs, lightly beaten

  • 1/2 teaspoon Gefen Pure Vanilla Extract

Directions

Prepare the Cupcakes

1.

Preheat oven to 350 degrees Fahrenheit. 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. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).

3.

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

Prepare the Cupcakes

Yields 12 cupcakes

Recipe tags

cupcakes muffins secret ingredient squash vegetable cake zucchini zucchinis
Sweet Zucchini Cupcakes

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