Zucchini Cupcakes

READY IN: 40mins
Recipe by diner524

This is a recipe I found in my TOH magazine that I tried and now have adapted it to my tastes. It is a great way to use up those wonderful zucchini squashes this summer and great for all ages. There are at least 4-5 posted recipes posted for the recipe that was in TOH, but without the changes I made, but I found the cloves too strong in the other version, personal preference.

Top Review by weekend cooker

OHHHH.. Were`these good. I ended up with 16 total, which works out well, seeing there are 4 of us. One minor adjustment, I ommitted the salt, and after 1 1/8 cup of the sugar (for the top half) of the recipe. I had a batter consistancy to my liking. The cupcakes were really a nice soft/in consistancy, and saving the last 8 for us for dessert tonight. Great use for my zucchini coming up, in my garden. Made for PRMR tag.

Ingredients Nutrition


  1. In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
  3. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
  4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes and enjoy!

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