Select a size: | | | |
1
Zucchini Cupcakes
Submitted by manda2177, i am baker, i am mommy on August 3, 2010 in Cupcakes, Desserts
| Prep Time Cook Time |
Servings 18 | Difficulty Easy |
Ingredients
- 2 cups All-purpose Flour
- 1 cup Packed Brown Sugar
- ½ cups Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Cinnamon
- ½ teaspoons Kosher Salt
- 1 whole Medium Zucchini Shredded (about 1 3/4 Cups)
- ⅓ cups Canola Oil
- 2 whole Eggs, Lightly Beaten
- 1 teaspoon Vanilla Extract
Preparation Instructions
Preheat oven to 350 degrees F. This yields 18 cupcakes – so get your muffin tin(s) ready and place cupcake papers in 18 holes.
In bowl, mix flour, both sugars, baking powder, cinnamon, and salt.
In separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to flour mixture and mix until just combined.
Use 1/4 cup measuring cup or ice cream scooper and scoop into prepared cupcake pan.
Bake for 18-22 minutes.
Put in freezer (right out of oven) for about 45 minutes to and hour.
*Adapted from Martha Stewart’s recipe.
