Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Zucchini Cupcakes Recipe
    Lost? Site Map

    Zucchini Cupcakes

    Zucchini Cupcakes. Photo by Tante B

    1/1 Photo of Zucchini Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    39 mins

    12 mins

    27 mins

    MizzNezz's Note:

    This is a real good way to use zucchini!! I like these with a caramel frosting.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Beat eggs, sugar, oil, orange juice and extract.
    2. 2
      Combine dry ingredients; add to egg mixture; mix well.
    3. 3
      Add zucchini and blend well.
    4. 4
      Fill greased or paper lined muffin cups 2/3 full.
    5. 5
      Bake at 350* for 23 minutes or until pick comes out clean.

    Ratings & Reviews:

    • on September 02, 2009


      I just finished making these into half mini muffins for my daycare kids and half reg. size muffins for my three daughters' school snacks. The only change I made was to cut down to 1 cup of sugar and then I replaced the oil with apple sauce. Great muffins!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2008


      I made these as posted but substituted vanilla extract for the almond extract. They were soooo good especially with the caramel frosting. Sort of taste like a carrot cake. Very nice.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2005


      These were tasty and easy to make - I subbed apple sauce for the oil and 1/2 whole wheat flour and cut sugar down to 1 cup. Very moist and not too sweet (which was good cuz' I used MizzNezz's Yummy Caramel Frosting to top them which was REALLY sweet!)

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

    Read All Reviews (9)


    Nutritional Facts for Zucchini Cupcakes

    Serving Size: 1 (1177 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 192.7
    Calories from Fat 63
    Total Fat 7.1 g
    Saturated Fat 1.0 g
    Cholesterol 35.2 mg
    Sodium 252.8 mg
    Total Carbohydrate 29.5 g
    Dietary Fiber 0.7 g
    Sugars 15.6 g
    Protein 3.0 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites