- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 1 cup packed dark-brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped pecans or walnuts
- 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
- 1/3 cup vegetable oil
- 2 large eggs, lightly beaten
- 1/2 teaspoon pure vanilla extract
- Cream Cheese Frosting
- Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
- In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
- In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
- Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
- Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.
I was unaware that local food banks often accept fresh produce until last year when they took on quite a few of our "extras". It never ceases to amaze me at how comical the amount of produce is that flows freely from each vine. I walk away from the plant for a day and in the morning can you guess what you can hear me shouting? Yes, you guessed it. In front of me is now a giant zucchini with several other brothers and sisters hanging from the vine next to him saying, "If you take him, then you've gotta take us too." Zucchinis make death pacts, I swear they do. We go out to take one or two and we consistently come back with an armful. Hey, that's definitely a good thing. I'm happy about the large quantity that we get-especially since I've recently met many takers-everybody has a home at the end of the day.
Side Note- I was going to try a vegan cream cheese version but we ran out. I bet this would be really good with the vegan cream cheese, though. I was reading some of the comments about the buttercream frosting recipe that accompanied the sweet zucchini cupcakes and I changed the quantity of sugar to 1 1/2 cups and used 6 oz. of the cream cheese instead. It was quite a tasty treat! Healthier versions of the traditional cupcake are always welcomed, but not always this well received. Fortunately, the family enjoyed these cupcakes and I was happy to have a clear kitchen counter- until tomorrow morning that is.
Gabriel was excited about making cupcakes and he enjoys working hard in the kitchen.