Zucchini Carrot Cupcakes Recipe

Name: Zucchini Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/4 cup whole wheat flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon salt; 3/4 cup sugar; 2 eggs; 1/2 cup applesauce; 1 1/2 teaspoons vanilla extract; 1 cup grated zucchini; 1 cup grated carrot; 1/4 cup chopped walnuts (optional); cream cheese frosting (optional)

Servings: persons

1 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup sugar
2 eggs
1/2 cup applesauce
1 1/2 teaspoons vanilla extract
1 cup grated zucchini
1 cup grated carrot
1/4 cup chopped walnuts (optional)
cream cheese frosting (optional)

1
Preheat oven to 350 degrees. Line a cupcake pan with 12 paper muffin liners.
2
In a medium bowl, combine flours, baking soda, baking powder, cinnamon, and salt.
3
In a large bowl, beast sugar, eggs, applesauce, and vanilla extract for 1 minute.
4
Beat together wet and dry ingredients by hand until no traces of flour remain. Stir in zucchini, carrots, and nuts.
5
Spoon batter evenly into 12 muffin liners. Bake cupcakes for 15 minutes or until a cake tester indictes they're done. Cool on a rack.
6
Frost with icing if desired. Top with sprinkles, mini chocolate chips, or raisins. You can also skip the icing and dust the cupcakes with 10X sugar or just leave plain.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/4 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, Zucchini Carrot Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Carrot Cupcakes

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