Zucchini Cupcakes

For years I never got how people could like desserts that blended vegetables and sweets. Carrot cake? Weird. Pumpkin cookies? Eww. But then I tried these cupcakes and

they changed my whole outlook on life, changing me into a believer.  Am I exaggerating? Absolutely, but seriously you need to try these.

Print Recipe

Zucchini Cupcakes

3  C flour	3 C packed grated Zucchini
1 t baking soda	1/2 t nutmeg
1/2 baking powder	2 t cinnamon
1 t salt	1/4 t cloves
2 eggs	1 T vanilla
1 C brown sugar	1 C white sugar
3/4 t lemon zest	1/2 cup canola oil
1/2 c apple sauce

        Preheat the oven to 350 degrees. Line muffin tins. Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg,  and cloves. In another bowl, whisk oil, eggs, vanilla, zest and sugar until smooth. Stir in zucchini, then add the flour mixture and stir until just combined. Scoop into muffin tins and bake for about 20 minutes. 

Cream Cheese Frosting

1 (8 oz) pkg. cream cheese 1/2 C butter, softened 2 t vanilla 4 c powdered sugar 2 T milk (as needed)

Cream the cream cheese and butter for 1 minute. Add vanilla, then slowly pour in the powdered sugar. Add milk until it is your desired consistency. Pipe onto cooled cupcakes and enjoy!