Zucchini Cupcakes

Do you have an abundance of zucchini? Everyone gives it away at the end of the summer; beware of strangers carrying paper bags. If you find yourselfIMG_2481 with too much zucchini, try some ideas from thelocalcook.com :

Grate it and freeze it for later.
Roast it with other vegetables.
Grill it in a foil packet with fish.
Hide it in tacos/tortillas.
Make zucchini bread.
Throw it in a quiche.
Make it into a relish.
Slice and dehydrate for a healthy snack.
Throw it in soup.

or make Zucchini Cupcakes, they’re yummy!

Zucchini Cupcakes

  • 3 eggs
  • 1-1/3 cups sugar
  • 1/2 cup grapeseed oil
  • 1/2 cup orange juice
  • 1 teaspoon Watkins almond extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons Watkins ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1-1/2 cups shredded zucchini
  • In a large bowl, beat the eggs, sugar, oil, orange juice and extract.
  • Combine dry ingredients; gradually add to egg mixture and mix well.
  • Stir in zucchini.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 20-25 minutes or until toothpick inserted near center comes out clean.
  • Cool for 10 minutes then remove to wire rack.
  • Frost with cream cheese frosting (1/2 cup butter, 8 oz softened cream cheese, 2 – 3 cups powdered sugar, 1 teaspoon Watkins Vanilla – mix until creamy).

Bon appetit!




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