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Parve
Easy
12 Servings
Allergens 
1 Hour
Diets
You’d never believe these moist cupcakes are made with zucchini. Zucchini cupcakes are a perfect healthy afterschool snack.
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
Preheat oven to 350 degrees Fahrenheit. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
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).
Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
Yields 12 cupcakes
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