Zucchini Cupcakes

READY IN: 50mins
Recipe by Sweet Diva MJ

From Taste of Home. A sweet way to use up zucchini.

Top Review by Amber of AZ

I remember this recipe and eating these cupcakes. It seems like a long time ago. This is definately a recipe you won't forget. The taste is delicious and different. I think this would be a fun thing to take to a bake sale or to share at the office.

Ingredients Nutrition


  1. In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
  2. Combine dry ingredients; add to the egg mixture and mix well.
  3. Add zucchini and mix well.
  4. Fill greased or paper-lined muffin cups two-thirds full.
  5. Bake at 350 for 20-25 minutes or until toothpick comes out clean.
  6. Cool for 10 minutes before removing to a wire rack.
  7. For frosting, combine brown sugar, butter and milk in a saucepan.
  8. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  9. Remove from the heat; stir in vanilla.
  10. Cool to lukewarm.
  11. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
  12. Yield: 1-1/2 to 2 dozen.

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