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    You are in: Home / Recipes / Zucchini Carrot Cupcakes Recipe
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    Zucchini Carrot Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    VA's Note:

    Moist and healthy cupcake. Delicious with or without frosting

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    Ingredients:

    Serves: 12

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees. Line a cupcake pan with 12 paper muffin liners.
    2. 2
      In a medium bowl, combine flours, baking soda, baking powder, cinnamon, and salt.
    3. 3
      In a large bowl, beast sugar, eggs, applesauce, and vanilla extract for 1 minute.
    4. 4
      Beat together wet and dry ingredients by hand until no traces of flour remain. Stir in zucchini, carrots, and nuts.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on July 12, 2012

      55

      At last, a truly delicious cupcake that is not drowned in oil. My family likes cupcakes without icing. Makes for easy munching without the mess of icing. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zucchini Carrot Cupcakes

    Serving Size: 1 (69 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 123.1
     
    Calories from Fat 9
    59%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 31.0 mg
    10%
    Sodium 255.4 mg
    10%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 1.1 g
    4%
    Sugars 13.3 g
    53%
    Protein 2.7 g
    5%

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