Monday, August 15, 2011

~Sweet Zucchini Cupcakes~

picture from marthastewart.com


Recipe from marthastewart.com

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
  2. In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
  3. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
  4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
  5. 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.
Hold it!  Stop!  These kinds of commands can be heard far away from Paradise Basin on any given morning.  Yes, I'm the culprit.  It's funny how I long for fresh zucchini nearly all year and then after a few rounds I'm holding up a stop sign.  Be careful what you ask for, as the saying goes.

Yes, I am aware of the fact that zucchini can be frozen, but we use it sporadically throughout the year so I don't typically put much away.  I do, however give the extras away to friends,family,my gardening co-op(next week) and the local food bank.  It should be noted that most food banks accept fresh produce regularly so check with your local branch for details. 

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. 

Photo Gallery

Gabriel was excited about making cupcakes and he enjoys working hard in the kitchen.
Sarah follows a strict cleanliness protocol while operating in her kitchen.  Her hands must be sanitized prior to baking.  Good girl!
And more mixing.
This is what the sweet zucchini cupcake batter looks like. 

Here are the cupcakes prior to being frosted.  You could even stop here for a healthy muffin version instead.
Sweet Zucchini Cupcakes.

~Just Dessert~



2 comments:

Anonymous said...

These cupcakes sound delish.

If you do decide to try veganizing the frosting, you might want to veganize the cupcakes too by substituting 1 tablespoon ground flaxseed beaten with 3 tablespoons of water until volumized and thick per each egg for which you are substituting.

The flaxseed substitution is best for hearty baked goods such as in this muffin (or banana nut bread, pumpkin bread, etc., and some cookies).

If you try this, let me know how it goes!

Andrea

The Green Mama said...

That sounds great! I had no idea that you could use ground flaxseed and water to mimic an egg. What a wonderful tip. Thank you, Andrea!

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