Zucchini Cupcakes Recipe

Name: Zucchini Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour; 1 cup Packed Brown Sugar; 1/2 cups Sugar; 2 teaspoons Baking Powder; 1/2 teaspoons Cinnamon; 1/2 teaspoons Kosher Salt; 1 whole Medium Zucchini Shredded (about 1 3/4 Cups); 1/3 cups Canola Oil; 2 whole Eggs, Lightly Beaten; 1 teaspoon Vanilla Extract

Servings: persons

2 cups All-purpose Flour
1 cup Packed Brown Sugar
1/2 cups Sugar
2 teaspoons Baking Powder
1/2 teaspoons Cinnamon
1/2 teaspoons Kosher Salt
1 whole Medium Zucchini Shredded (about 1 3/4 Cups)
1/3 cups Canola Oil
2 whole Eggs, Lightly Beaten
1 teaspoon Vanilla Extract

1
Preheat oven to 350 degrees F. This yields 18 cupcakes - so get your muffin tin(s) ready and place cupcake papers in 18 holes.
2
In bowl, mix flour, both sugars, baking powder, cinnamon, and salt.
3
In separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to flour mixture and mix until just combined.
4
Use 1/4 cup measuring cup or ice cream scooper and scoop into prepared cupcake pan.
5
Bake for 18-22 minutes.
6
Put in freezer (right out of oven) for about 45 minutes to and hour.
7
*Adapted from Martha Stewart's recipe.

784

kcal

Calories

Fat

128

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 10 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1 cup Packed Brown Sugar, 1/2 cups Sugar, 2 teaspoons Baking Powder, and more.

Yes, Zucchini 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 Cupcakes

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