Best Zucchini Cupcakes Recipes

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ZUCCHINI CUPCAKES



Zucchini Cupcakes image

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! -Virginia Lapierre, Greensboro Bend, Vermont

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 18

3 large eggs, room temperature
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
FROSTING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 327 calories, Fat 12g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 305mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

SWEET ZUCCHINI CUPCAKES



Sweet Zucchini Cupcakes image

Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h30m

Yield Makes 12

Number Of Ingredients 11

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
Ian Young's Cream Cheese Frosting

Steps:

  • 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 Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

CHOCOLATE ZUCCHINI CUPCAKES



Chocolate Zucchini Cupcakes image

Our grandkids love these cupcakes and don't believe us when we tell them there are veggies in them! I'm always asked for this recipe, which makes a tasty treat after school, packed in lunches or served as dessert after dinner. -Carole Fraser, North York, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 21 cupcakes.

Number Of Ingredients 13

1-1/4 cups butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup grated zucchini
1 cup grated carrots
1 can (16 ounces) chocolate frosting

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Nutrition Facts : Calories 326 calories, Fat 17g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 288mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE-ZUCCHINI CUPCAKES



Chocolate-Zucchini Cupcakes image

Chocolate and zucchini cupcakes with nuts - what could be better? Use pecans in place of walnuts if you like.

Provided by jen

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 24

Number Of Ingredients 12

2 (1 ounce) squares unsweetened chocolate, melted
3 eggs
1 ¾ cups packed brown sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups grated zucchini
¾ cup chopped walnuts
1 (16 ounce) package chocolate frosting
½ cup walnut halves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
  • In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.
  • Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 18.3 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.6 g, Sodium 171.5 mg, Sugar 27.1 g

ZUCCHINI CUPCAKES WITH CHOCOLATE CHIPS



Zucchini Cupcakes with Chocolate Chips image

These zucchini cupcakes are amazing! You will love them. Every time I make these, they turn out so good.

Provided by Ayla Dungan

Categories     Fruits and Vegetables     Vegetables     Squash

Time 35m

Yield 12

Number Of Ingredients 12

½ cup vegetable oil
1 egg
¼ cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup white sugar
½ cup mini chocolate chips
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup shredded zucchini

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with paper liners.
  • Whisk vegetable oil, egg, milk, lemon juice, and vanilla extract together in a bowl.
  • Combine flour, sugar, chocolate chips, baking soda, cinnamon, and salt in a separate bowl. Pour in oil mixture and fold gently to combine. Stir in zucchini. Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 232.8 calories, Carbohydrate 29.9 g, Cholesterol 15.9 mg, Fat 12 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 211.9 mg, Sugar 17 g

CHOCOLATE ZUCCHINI CUPCAKES



Chocolate Zucchini Cupcakes image

I just love chocolate but I am not the hottest for really rich food during the summer, so a nice alternate to this dilemma is zucchini-chocolate cupcakes with cream cheese icing!

Provided by tayoush

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 18

Number Of Ingredients 16

1 cup pecans
1 tablespoon butter
cooking spray
3 cups grated zucchini
1 ½ cups vegetable oil
3 eggs
3 cups all-purpose flour
3 cups white sugar
10 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 (8 ounce) packages cream cheese, softened
½ cup salted butter, softened
2 cups white sugar
1 teaspoon almond extract

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.
  • Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.
  • Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.
  • Combine zucchini, oil, and eggs in a large mixing bowl.
  • Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
  • Bake in the preheated oven for 25 minutes.
  • While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.
  • Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.

Nutrition Facts : Calories 658.3 calories, Carbohydrate 75.7 g, Cholesterol 73.6 mg, Fat 38.9 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 12.9 g, Sodium 312.7 mg, Sugar 56.4 g

CHOCOLATE CHIP ZUCCHINI CUPCAKES



Chocolate Chip Zucchini Cupcakes image

Provided by Ruth Cousineau

Categories     Cake     Mixer     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Quick & Easy     Zucchini     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 cupcakes

Number Of Ingredients 13

1 1/2 cups all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoon sugar
1/2 cup vegetable oil
1 large egg
1/2 teaspoon pure vanilla extract
1/2 pound zucchini, coarsely grated (1 cup)
1 (6-ounces) package semisweet chocolate chips
Equipment: a muffin pan with 12 (1/2-cup) cups with paper liners

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt. Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips. Divide among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes. Cool in pan 5 minutes, then turn out to cool completely.

ZUCCHINI CHOCOLATE CHIP CUPCAKES



Zucchini Chocolate Chip Cupcakes image

My kids and I love to make this treat after we have brought in the day's harvest from the garden.

Provided by VERONICA LYNN

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 18

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 tablespoons instant hot chocolate mix
½ cup butter
½ cup olive oil
1 ¾ cups white sugar
2 eggs
½ cup sour milk
1 teaspoon vanilla extract
2 ½ cups grated zucchini
1 cup chocolate chips

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or use paper liners. Mix together the flour, baking soda, salt, cinnamon, nutmeg and hot chocolate mix. Set aside.
  • In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until the top of the cupcakes springs back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes before removing from baking cups. They are really gooey fresh from the oven!

Nutrition Facts : Calories 290.5 calories, Carbohydrate 38.5 g, Cholesterol 34.5 mg, Fat 14.8 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 6 g, Sodium 197.9 mg, Sugar 26.4 g

ZUCCHINI GINGER CUPCAKES



Zucchini Ginger Cupcakes image

Provided by Ian Knauer

Categories     Cake     Soup/Stew     Food Processor     Mixer     Cheese     Citrus     Dairy     Ginger     Vegetable     Bake     Vegetarian     Quick & Easy     Zucchini     Summer     Gourmet

Yield Makes 12 cupcakes

Number Of Ingredients 24

For cupcakes
1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon finely grated fresh orange zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (2 medium)
3/4 cup mild olive oil
3/4 cup mild honey
2 large eggs, lightly beaten
1 teaspoon vanilla
For frosting
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon finely grated fresh orange zest
Special Equipment
a muffin pan with 12 (1/2-cup) cups; 12 paper liners

Steps:

  • Bake cupcakes:
  • Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
  • Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
  • Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
  • Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
  • Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
  • Make frosting:
  • Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
  • Frost tops of cooled cupcakes.

ZUCCHINI CHIP CUPCAKES



Zucchini Chip Cupcakes image

"My three girls love these moist, nut-topped cupcakes even without frosting," remarks Debra Forshee from Stockton, Kansas. "They're a great way to use up zucchini, and they freeze well for a quick snack."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped pecans

Steps:

  • In a large bowl, cream the butter, oil and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, cocoa, baking soda, salt and cinnamon; gradually add to creamed mixture. Fold in zucchini and chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 208 calories, Fat 11g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI CUPCAKES



Zucchini Cupcakes image

A great way to use up some of that zucchini! It is basically a spice cake with zucchini hidden in it. The icing is wonderful and the cupcakes are very moist. Kids & adults alike love them.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h

Yield 20 serving(s)

Number Of Ingredients 17

3 eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups shredded zucchini
1 cup packed brown sugar
1/2 cup butter or 1/2 cup margarine
1/4 cup milk
1 teaspoon vanilla extract
1 1/2-2 cups confectioners' sugar

Steps:

  • In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
  • Combine dry ingredients; add to the egg mixture and mix well.
  • Add zucchini and mix well.
  • Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 350°F for 20-25 minutes or until cupcakes test done.
  • Cool for 10 minutes before removing to a wire rack.
  • For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
  • Cook and stir for 2 minutes.
  • Remove from the heat; stir in vanilla.
  • Cool to lukewarm.
  • Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
  • Frost cupcakes.

RAISIN-ZUCCHINI SPICE CUPCAKES



Raisin-Zucchini Spice Cupcakes image

"We were out of flour one night when I wanted to make zucchini muffins, so I used a box of spice cake mix instead. They're a huge hit with the kids and my husband." -Tracy Scherer, Climax, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 13

1 package spice cake mix (regular size)
1-1/3 cups water
1/4 cup canola oil
3 large eggs
2 cups shredded zucchini
1/2 cup raisins
CINNAMON FROSTING:
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 to 2 tablespoons 2% milk

Steps:

  • In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in zucchini and raisins. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla, cinnamon, nutmeg and enough milk to achieve a spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 183 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 188mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.

EASY CHOCOLATE ZUCCHINI CUPCAKES



Easy Chocolate Zucchini Cupcakes image

These are pretty healthy, moist, and delicious. You cannot even tell they have zucchini in them and a great way to put nutrition into something your kids will eat! Excellent plain or with cream cheese frosting!

Provided by GoodLookinCooking

Categories     Fruits and Vegetables     Vegetables     Squash

Time 37m

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup pureed zucchini
3 large eggs (such as omega-3 eggs)
½ cup reduced-fat sour cream
½ cup applesauce
1 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Mix cake mix, pudding mix, zucchini, eggs, sour cream, and applesauce together in a bowl until batter is smooth and thick; fold in chocolate chips. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 22 to 25 minutes.

Nutrition Facts : Calories 164.2 calories, Carbohydrate 24.7 g, Cholesterol 29.5 mg, Fat 6.5 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 3.1 g, Sodium 235.7 mg, Sugar 17 g

ZUCCHINI CHOCOLATE CHIP CUPCAKES



Zucchini Chocolate Chip Cupcakes image

If you have or know anyone with a backyard garden, you know sometimes the zucchini crop is overwhelming! Here's a tasty way to serve zucchini to your family. Very moist and tasty.

Provided by Annacia

Categories     Dessert

Time 45m

Yield 18 cupcakes

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons instant hot chocolate powder
1/2 cup butter
1/2 cup olive oil
1 3/4 cups white sugar
2 eggs
1/2 cup sour milk
1 teaspoon vanilla extract
2 1/2 cups grated zucchini
1 cup chocolate chips

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or use paper liners. Mix together the flour, baking soda, salt, cinnamon, nutmeg and hot chocolate mix. Set aside.
  • In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until the top of the cupcakes springs back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes before removing from baking cups. They are really gooey when fresh from the oven.

Nutrition Facts : Calories 309.8, Fat 15.1, SaturatedFat 6.2, Cholesterol 34.9, Sodium 224.7, Carbohydrate 42.2, Fiber 1.4, Sugar 29.4, Protein 3.4

ZUCCHINI BREAD OR CUPCAKES



Zucchini Bread or Cupcakes image

Make and share this Zucchini Bread or Cupcakes recipe from Food.com.

Provided by swirlycinnacakes

Categories     Quick Breads

Time 1h15m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 12

3 eggs
1 cup olive oil or 1 cup vegetable oil
1 1/2 cups sugar
2 cups zucchini, grated
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour two 8×4 inch loaf pans. (Grease liberally.) Alternately, line 24 muffin cups with paper liners.
  • In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
  • Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
  • Stir this into the egg mixture. Divide the batter into prepared pans.
  • Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

ZUCCHINI CUPCAKES



Zucchini Cupcakes image

Make and share this Zucchini Cupcakes recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 39m

Yield 18 cupcakes

Number Of Ingredients 12

3 eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
2 1/2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups shredded zucchini

Steps:

  • Beat eggs, sugar, oil, orange juice and extract.
  • Combine dry ingredients; add to egg mixture; mix well.
  • Add zucchini and blend well.
  • Fill greased or paper lined muffin cups 2/3 full.
  • Bake at 350* for 23 minutes or until pick comes out clean.

Nutrition Facts : Calories 192.7, Fat 7.1, SaturatedFat 1.1, Cholesterol 35.2, Sodium 252.8, Carbohydrate 29.5, Fiber 0.8, Sugar 15.7, Protein 3

ZUCCHINI RASPBERRY CUPCAKES



Zucchini Raspberry Cupcakes image

Very tasty cupcake with zucchini to add moisture, raspberries, and chocolate for a sweet and tart flavor.

Provided by mkr

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 24

Number Of Ingredients 11

2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 cups shredded zucchini
1 ¼ cups fresh raspberries
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • Whisk together the flour, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in the zucchini, raspberries, and chocolate chips, mixing just enough to evenly combine. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 24.6 g, Cholesterol 31 mg, Fat 8.6 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 133 mg, Sugar 13 g

ZUCCHINI CARROT CUPCAKES



Zucchini Carrot Cupcakes image

Make and share this Zucchini Carrot Cupcakes recipe from Food.com.

Provided by VA3212

Categories     Dessert

Time 30m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 14

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)

Steps:

  • Preheat oven to 350 degrees. Line a cupcake pan with 12 paper muffin liners.
  • In a medium bowl, combine flours, baking soda, baking powder, cinnamon, and salt.
  • In a large bowl, beast sugar, eggs, applesauce, and vanilla extract for 1 minute.
  • Beat together wet and dry ingredients by hand until no traces of flour remain. Stir in zucchini, carrots, and nuts.
  • 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.
  • 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.

"SNEAKY" CHOCOLATE ZUCCHINI CUPCAKES KIDS LOVE



These little gems look like a bite of chocolate heaven - even to ME!! I KNOW they will satisfy my little guy - who is on an anti-veggie kick at the moment. Makes me think of the decadent chocolate frosted cake from school daze that had beets in it - every kid's nightmare. Couldn't believe it when I saw the recipe as a kid. Oh, well. Get 'em in there any way you can Mommy....until they get over the YUCK phase. THIS TOO SHALL PASS! And with these cupcakes, it looks like our secret is safe!!

Provided by Mommy Diva

Categories     Dessert

Time 45m

Yield 21 cupcakes

Number Of Ingredients 12

1 1/4 cups butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup zucchini, finely grated
1 cup carrot, finely grated
16 ounces chocolate frosting (I like Duncan Hines Dark Chocolate Fudge)

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition; stir in vanilla.
  • Combine the flour, baking cocoa, baking powder, baking soda and salt; add tot he creamed mixture alternately with the yogurt, beating well after each addition.
  • FOld in zucchini and carrots.
  • Fill paper-lined muffin cups 2/3 full.
  • Bake at 350 degrees for 18 - 22 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely; once cool frost cupcales and enjoy!

ZUCCHINI CHIP CUPCAKES



Zucchini Chip Cupcakes image

This is a great tasting recipe to use up zucchini and they freeze well. The recipe is from Taste of Home - the only change I made was to add more nuts

Provided by Ceezie

Categories     Dessert

Time 35m

Yield 24 muffins

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup canola oil
1 3/4 cups sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/2 cup chopped pecans

Steps:

  • In a large bowl, cream the butter, oil and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, cocoa, baking soda, salt and cinnamon; gradually add to creamed mixture. Fold in zucchini and chocolate chips.
  • Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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