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    Zucchini Cupcakes

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • 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!

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    • 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.

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    • 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!)

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    • on November 17, 2005

      These are quick and easy to make. I used unsweetened applesauce instead of oil and only used 1 cup of sugar. They're good but to my taste, there was just a little something missing - I'm not sure what though. I love the orange in it. I will make these again.

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    • on September 07, 2005

      I made these for work and they were so great. I used vanilla extract too. Everyone loved the smelled of these cupcakes. If I wanted to make it as a cake what temp and how long should I bake? Thanks. RJ

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    • on June 14, 2005

      oooh these are so moist and yummy!! I didn't have cloves and I only used about 1/3 of the cinnamon called for in the recipe. Also, I didn't have almond extract so I just used vanilla extract. They still came out tasting delicious. I think shredded carrots would work in this too... or a mix of shredded carrots and zucchini :D thanks for the recipe!! :D

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    • on August 15, 2004

      Good, easy, cheap to make. I didn't have almond extract, so I used orange. Also made them in a quickbread shape--one regular loaf pan, and two small ones. Thanks!

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    • on August 14, 2004

      I tried to take a picture of these. I put them down & went to get the camera. When I came back there where only 4 left. I took a quick snap & tried to find out who the culprits were. Came back & there was only 1 left. Isn't it nice that they left me one? Need I say more?

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    • on April 30, 2004

      These are really great, and kids love them. I also love them topped with caramel frosting. Great way to sneak zucchini to the kids!

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    Zucchini Cupcakes. Recipe by Marg (CaymanDesigns)

    Zucchini Cupcakes

    By Marg (CaymanDesigns)
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    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
    33%
    Total Fat 7.1 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 35.2 mg
    11%
    Sodium 252.8 mg
    10%
    Total Carbohydrate 29.5 g
    9%
    Dietary Fiber 0.7 g
    3%
    Sugars 15.6 g
    62%
    Protein 3.0 g
    6%
    Detailed Nutrition Values About Nutrition Info

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