Zucchini Cupcakes

10 ingredients
7 steps

Ingredients

  • 2 cups All-purpose Flour
  • 1 cup Packed Brown Sugar
  • 1/2 cups Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoons Cinnamon
  • 1/2 teaspoons Kosher Salt
  • 1 whole Medium Zucchini Shredded (about 1 3/4 Cups)
  • 1/3 cups Canola Oil
  • 2 whole Eggs, Lightly Beaten
  • 1 teaspoon Vanilla Extract

Directions

  1. 1
    Preheat oven to 350 degrees F. This yields 18 cupcakes - so get your muffin tin(s) ready and place cupcake papers in 18 holes.
  2. 2
    In bowl, mix flour, both sugars, baking powder, cinnamon, and salt.
  3. 3
    In separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to flour mixture and mix until just combined.
  4. 4
    Use 1/4 cup measuring cup or ice cream scooper and scoop into prepared cupcake pan.
  5. 5
    Bake for 18-22 minutes.
  6. 6
    Put in freezer (right out of oven) for about 45 minutes to and hour.
  7. 7
    *Adapted from Martha Stewart's recipe.

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