Zucchini Cupcakes

Zucchini Cupcakes Recipe

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Kathy Klein


This recipe is from Taste of Home. Virginia Lapierre


☆☆☆☆☆ 0 votes

1 1/2 dozen
25 Min
25 Min


  • 3 large
  • 1 1/3 c
  • 1/2 c
    canola oil
  • 1/2 c
    orange juice
  • 1 tsp
    almond extract
  • 2 1/2 c
    all purpose flour
  • 2 tsp
    ground cinnamon
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 1/2 tsp
    ground cloves
  • 1 1/2 c
    shredded zucchini
  • 1 c
    packed brown sugar
  • 1/2 c
    butter, cubed
  • 1/4 c
    2% milk
  • 1 tsp
    vanilla extract
  • 1 to 2 c
    confectioners sugar

How to Make Zucchini Cupcakes


  1. Preheat oven to 350 degrees. Beat first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini.
  2. Fill paper lined cupcake cups 2/3 full. Bake at 350 for 20-25 minutes until a toothpick inserted in center comes out clean.
  3. Cool cupcakes 10 minutes before removing to wire rack.
  4. Frosting: Combine brown sugar, butter and milk in a large saucepan. Bring to boil over medium heat; cook and stir until thickened, 1-2 minutes.
  5. Remove from heat and stir in vanilla. Cool to lukewarm.
  6. Gradually beat in confectioners sugar until frosting reaches spreading consistency.
  7. Frost cooled cupcakes.

Printable Recipe Card

About Zucchini Cupcakes

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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