Zucchini Cupcakes

Zucchini Cupcakes Recipe

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I've been looking for some different zucchini recipes since I've got too much zucchini in the garden. AGAIN! I love it but need to make different recipes from it. I haven't tried this recipe yet but plan to soon.It sounds really good!
I usually change recipes to fit my tastes. The original recipe calls for 1 t. almond extract,I changed it to vanilla because I don't care for almond extract,it also adds 1/2 t. ground cloves,I've chosen to omit it.


★★★★★ 1 vote



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    3 eggs
  • ·
    1 1/3 c sugar
  • ·
    1/2 c vegetable oil
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    1/2 c orange juice
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    1 t vanilla
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    2 1/2 c flour
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    2 t cinnamon
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    2 t. baking powder
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    1 t. baking soda
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    1 t. salt
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    1 1/2 c shredded zucchini

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    1 c packed brown sugar
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    1/2 c butter or margarine
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    1/4 c milk
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    1 t. vanilla
  • ·
    1 1/2-2 c confectioner's sugar

How to Make Zucchini Cupcakes


  1. Preheat oven to 350 deg.
    In a mixing bowl, beat eggs,sugar,oil,orange juice and vanilla. Combine dry ingredients.;add to the eggs mixture and mix well. Add zucchini and mix well. Fill greased or paper lines muffin cups two-thirds full. Bake for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack rack.
    For frosting, combine brown sugar,butter and milk in a saucepan;bring to a boil over medium heat. Cook and stir 2 minutes . Remove from heat stir in vanilla. Cool to lukewarm. Gradually beat in confectioner's sugar until frosting reaches spreading consistency. Frost cupcakes.

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About Zucchini Cupcakes

Course/Dish: Cakes

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