Zucchini Cupcakes Recipe

Name: Zucchini Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup margarine; 2 cups sugar; 3 eggs; 2 ½ cups flour; 2 tablespoons cocoa; 1 teaspoon cinnamon; 1 teaspoon allspice; 1 teaspoon baking soda; 2 cups zucchini, grated; 1 teaspoon vanilla; 1 cup chocolate chips; 1 cup milk; 3 tablespoons flour; 1 teaspoon vanilla; 1 ½ cups sugar; 1 cup butter

Servings: persons

1 cup margarine
2 cups sugar
3 eggs
2 ½ cups flour
2 tablespoons cocoa
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon baking soda
2 cups zucchini, grated
1 teaspoon vanilla
1 cup chocolate chips
1 cup milk
3 tablespoons flour
1 teaspoon vanilla
1 ½ cups sugar
1 cup butter

1
Cream margarine and sugar.
2
Add eggs one at a time, beating , well after each.
3
Sift together dry ingredients and gradually add to creamed mixture.
4
Stir in zucchini and vanilla.
5
Fold in chips.
6
Fill paper baking cups in muffin pans half full.
7
Bake in 350 degrees oven 20 minutes.
8
Cool and frost.
9
Frosting:.
10
Cook milk, flour and vanilla until thick.
11
Cool thoroughly.
12
Cream sugar and butter.
13
Add cooked mixture, a tablespoon at a time, to creamed mixture.
14
Beat -- the more you beat this mixture the better it is.

1823

kcal

Calories

Fat

280

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 16 ingredients. The key ingredients include: 1 cup margarine, 2 cups sugar, 3 eggs, 2 ½ cups flour, 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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