Zucchini Cupcakes
Prep time
Cook time
Total time
Recipe type: Cupcakes
Serves: 15 cupcakes
  • 1½ cups all purpose flour
  • 1 cup brown sugar
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • ¼ tsp. ground cloves
  • ½ tsp. salt
  • 1½ cups coarsely grated zucchini
  • ⅓ cup vegetable oil
  • 2 eggs
  • ½ tsp. pure vanilla extract
  • 4 Tbsp. butter (room temperature)
  • 4 oz. cream cheese (room temperature)
  • 2 cups powdered sugar
  • ½ tsp. pure vanilla extract
  • Beat the butter and cream cheese together till smooth. Gradually beat in the powdered sugar and vanilla. Beat until light and fluffy..
  • Keep refrigerated if not using right away.
  • Optional: chopped pecans to sprinkle on top.
  1. Preheat the oven to 350 degrees.
  2. Line your muffin pan with cupcake liners.
  3. In a medium bowl, mix together the flour, brown sugar, baking powder, cinnamon, cloves and salt.
  4. In another bowl combine together the zucchini, oil, eggs and vanilla and blend well.
  5. Add this to the flour mixture and mix until just combined. (Do not over mix)
  6. Divide the batter evenly among the cups.
  7. Bake until a toothpick inserted in the middle comes out clean, 30-40 minutes. (We cooked our approximately 35 minutes)
  8. Let cool before frosting. (Let them cool on a wire rack, taking them out of the muffin tin)
These can be adapted to use for any occasion. Change up the the frosting color and you have any holiday you want!
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/2016/08/baby-zucchini-cupcakes.html