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Zucchini Cupcakes

My dad’s Aunt Zella used to grow zucchini. And lots of it from what I understand. This recipe is based on hers, with a few tweaks, and of course converted out to be GF since I can’t eat wheat anymore. If you do not eat gluten-free, simply use your regular all-purpose flour instead. The results are delicious and a great way to have a fresh homemade “quick bread” without resorting to the old stand-bys of banana and carrot.

So lets get to baking! I’ve converted this recipe to cupcakes, because I love pre-portioned servings. The pretty, festive papers dont discourage me any either. There’s just something about a cupcake that feels special and exciting, even if the only thing you are celebrating is that it’s a Tuesday.

As always, gather your ingredients first. Grate your zucchini using the large holes of a box grater. I choose small zucchinis so I dont have to remove the seeds. If using larger squash, slice lengthwise, and scoop the seeds out with a spoon before grating. Once grated, press gently between paper towels to remove excess moisture.

Measure out your flours, sugar, spices and leavening, chop the nuts, crack your eggs.

Mix your wet ingredients first (including the zucchini), on low speed in the mixer until well combined.

Then add all the dry ingredients and continue mixing until batter comes together.

Scoop into lined muffin tins (makes 18) and bake at 300 until done and tops are brown, approximately 1 hour.

The tops of these caramelize slightly during the baking process. It makes the tops have a crisp-chewy texture that is just heaven in your mouth.

You can spread them with butter, frost with cream cheese icing, or eat them plain. I don’t know if they freeze well because they rarely last even 24 hours at our house.

I also don’t normally put *this* much icing on, but it was pretty, so I couldnt resist! The icing is 8 ounces softened cream cheese, 2 TBSP room temperature butter and 1 C powdered sugar, with a  1/4 tsp of creme bouquet flavoring (or 1/2 tsp vanilla), whipped till light and fluffy and then piped onto the cupcakes.

ZUCCHINI CAKE

 

1.5 C flour (use any gluten-free flours you prefer. what I use is below)

  • 1/3 C + 1.5 TBSP brown rice flour
  • 1/3 C + 1.5 TBSP white rice flour
  • 1/3 C sweet rice flour
  • 1/3 C tapioca starch
  • 1.5 tsp xanthan gum

1.5 C zucchini, grated
3/4 C vegetable oil or butter, melted and cooled
2 eggs
1.5 C sugar
1/2 C nuts, chopped (walnuts or pecans)
1 1/4 tsp cinnamon
1/2 tsp allspice
1 tsp baking powder
1/2 tsp baking powder
1/2 tsp salt

Measure out your ingredients. Grate zucchini with large holes on a box grater. Press zucchini between paper towels to remove excess moisture. Blend wet ingredients (including the zucchini), on low speed in the mixer until well combined. Then add all the dry ingredients and continue mixing until batter comes together. Spoon into lined muffin tins (makes 18) and bake at 300 until cooked through and tops are brown, approximately 1 hour. Then cool on wire racks. If desired, frost with cream cheese icing.

 

 

4 Responses to “Zucchini Cupcakes”

  1. I am super excited to try this recipe. We always have TONS of extra zucchini from the garden in the summer so this is a perfect fit for my family!

  2. Megan says:

    I am a huge fan of zucchini bread! I usually sub applesauce for the oil. I wonder if that would work for this recipe?

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