Zucchini Cupcakes

Total Time
39mins
Prep
12 mins
Cook
27 mins

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

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Ingredients

Nutrition

Directions

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

5 5

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!

5 5

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.

5 5

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!)