Ingredients: |
Ingredients: 1 l/2 cups all purpose flour, (spooned and leveled)
1 cup packed dark-brown sugar
2 tsp baking powder
l/2 tsp ground cinnamon (I used a mounded teaspoon full)
l/2 tsp. salt
l/2 cup coarsely chopped pecans or walnuts (I used pecans)
1 zucchini (about 10 oz) coarsely grated ( l l/2 cups)
l/3 cup vegetable oil (I use olive oil)
2 large eggs, lightly beaten
l/2 teas vanilla extract
Cream Cheese frosting
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Directions: |
Directions:Preheat oven to 350º. Line cups of a standard 12 cup muffin tin with paper or foil liners, set aside.
In a medium bowl, mix 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 (not overmixing)
Divide batter evenly among cups. Bake until a toothpick inserted in center of cupcake comes out clean, 40 to 45 min.
Cool on wire rack for 10 min before turning out, right side up. Cool completely.
Make your favorite cream cheese frosting or choose ready made. I kept these in refrigerator. (And I used ready made cream cheese frosting) |
Personal
Notes: |
Personal
Notes: JoAnn and I had a "Baking Day" and she had the zucchini chopped and measured. We made 2 batches that day, and I made another batch the next day. Carol and Bob was flying in the day we made these, so we prepared a meal for them to have when they got to town late and had these cupcakes for dessert. Sarah said they were a big hit, and they ate them during the week as well. I kept mine in refrigerator.
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This recipe for Zucchini Cupcakes from "Martha Stewart Living" is from