"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Zucchini Cup cakes Recipe

  Tried it? Rate this Recipe:


This recipe for Zucchini Cup cakes, by , is from The Weeks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Henrietta Mills
Added: Tuesday, May 16, 2006


3 eggs
1 1/3 cup sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 tsp. almond extract
2 1/2 cup flour
2 tsp. Cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cloves
1 1/2 cup shredded zucchini
Carmel Frosting:
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 tsp. vanilla
1 1/2 to 2 cups confectioners sugar

In a mixing bowl, beat eggs, sugar, oil, orange juice, and extract. Combine dry ingredients;add to egg mixture, mix well. Fill greased or paper lined muffin cups 2/3 full. Bake at 350 for 20-25 minutes. Cool for 10 minutes.
In a saucepan, combine brown sugar, butter and milk. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat;stir in vanilla. Cool to lukewarm. Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost cupcakes.

Number Of Servings:
Number Of Servings:
1 1/2 to 2 dozen




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!