The zucchini has just started to come on strong, and this year, I’m hoping to be able to find a few more recipes so I can incorporate the over abundance of squash that will be coming our way. I already have a super moist zucchini bread recipe that I love, and chocolate zucchini waffle recipe the kids adore, so I thought I’d change it up a bit and try some zucchini cupcakes instead.
Our son Monkey Boy wolfed down 3 zucchini cupcakes in about 5 minutes. And the best part? He didn’t know what was in them.
Ha! I LOVE when that happens!
Finding ways to sneak zucchini in to baked goods… It’s so much fun. 🙂
~Mavis
Zucchini Cupcakes with Cream Cheese Frosting
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup dark-brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/3 cup vegetable oil
- 2 large eggs
- 1 3/4 cups zucchini coarsely grated
- 4 oz cream cheese (, softened)
- 4 tablespoons butter (, softened)
- 2 cups powered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon water
Instructions
- Preheat oven to 350º
- In a large bowl combine the flour, baking powder, cinnamon and salt and set aside. In a mixing bowl combine together the brown sugar, eggs, vanilla and oil. Combine wet with dry and fold in grated zucchini.
- Using 3 tablespoon cookie scoops, scoop the batter into a lined {or greased} muffin tins and bake for 18 minutes. Cool.
- Cream together the butter, cream cheese, vanilla and water until nice and smooth. Add in powdered sugar and whip until fully incorporated. Spread over cupcakes and serve.
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Jenn says
YUMMMM! I have about 10 zucchini in my fridge right now begging to try this… Tomorrow’s project with the little one (2 year old) He loves to help mix things. Thank you for the idea!
Ashley says
Yum! DH would love these w/the cream cheese frosting.
If you’re looking for more ideas, you should try Zucchini Bread Pudding. I made some after a couple of my loaves didn’t come out of the pan intact, and it was yummy.
Sarah says
My mom has an awesome zucchini cookie recipe. It’s yummy and a lot less fatening than regular cookies. No one at Christmas can tell they’re made with zucchini!
Christie says
Google Barefoot Contessa Zucchini Pancakes–they are soooo yummy. And, I am making baby food for my 6 month old with my zucchini too. And zucchini bread, sauteed zucchini, grilled zucchini, anything I can think of. Next year, only 1 zucchini plant for me!
Mavis says
Nice! Thanks Christie.
Leanna says
Zucchini lasagna. Slice (use veggie peeler) zucchini and use instead of noodles.
Mavis says
On my list. Thanks Leanna.
alliegator says
I made a zucchini sheet cake once, with browned butter frosting. It was incredible.
Bea says
How about a savory zucchini Pie. It’s oh so good with the buttery tasting crust. The guys (who hate onions and zucchini) scarfed it down. Mavis – you have fresh spices so I know you will adjust for the dried ones listed below. I’ve also added sliced mushrooms to the mix and used other cheeses like pepper jack and Gruyere too.
ZUCCHINI CRESCENT PIE
2 Tbsp. butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 Tbsp. dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
2 c shredded Muenster or Mozzarella cheese
1 can refrigerated crescent dinner rolls
2 teaspoons yellow mustard
Heat oven to 375′.
In a 12 inch skillet, melt butter over med-high heat. Add zucchini and onions; cook 6-8 minutes, stirring occasionally, until tender. Stir in parsley, salt, pepper, garlic powder, basil and oregano.
In a large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Seperate Crescent dough into 8 triangles. Place in an ungreased 10-inch glass pie plate or a 12 X 8 inch glass baking dish; pressover bottom and up the sides to form a crust. Firmly press perforations to seal.
Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
Bake 18 to 22 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning.
Let stand 10 minutes before serving.
Enjoy!
Mavis says
WahoooO! This looks good! Thanks.
Jeanne says
I have a recipe for a chocolate zucchini cake with chocolate cream cheese frosting that is incredible. Is from a restaurant that closed (probably their choice) many years ago in this area. Has the consistency of carrot cake – is one of my all time favorite recipes. Let me know if you want it.
Mavis says
Jeanne – I would love to have it!!! 🙂 Please send it in.
Jessica hardin says
I think out of the 6 zuchini & Squash plants, only 2 are left. It was just too hot and they didn’t make it. We had at least a week of 100+ degree weather here in VA. And I was soooo looking forward to my first Zuchini! Guess it’s the farmers market or Kroger to get them.
Jeanne says
Here’s the Chocolate Zucchini Cake recipe. Some steps involved but well worth it! It is from a cookbook put out by the Junior League of Durham and Orange Counties, Durham, NC circa 1986. Great cookbook – and I was wrong. It’s not a restaurant recipe but one which was contributed – but I had a piece at a restaurant that was once here named Apples – and then found this recipe.
Chocolate Zucchini Cake
3 ounces unsweetened chocolate
3 cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs
3 cups sugar
1 ½ cups salad oil
1 cup chopped pecans or walnuts
3 cups unpeeled, grated zucchini
Frosting:
1 3-ounce pkg cream cheese
1 tablespoon butter
1 ounce unsweetened chocolate, melted and cooled
2 cups sifted confectioners’ sugar
Milk as needed
1. Preheat oven to 350. Grease and flour a tube pan.
2. Melt chocolate and cool.
3. Sift together flour, baking powder, soda and salt.
4. With mixer at high speed, beat eggs until light. Add sugar ¼ cup at a time, beating well after each addition.
5. Add salad oil and chocolate.
6. Beating at low speed, add sifted dry ingredients. Beat until well mixed.
7. Stir in nuts and zucchini.
8. Pour into prepared pan and bake for 1 hour 15 minutes. Cool 10 minutes in pan, then remove to wire rack.
9. For frosting, beat cream cheese and butter with mixer until fluffy.
10. Add chocolate and sugar and beat again.
11. Stir in a little milk. Beat in more milk until frosting reaches spreading consistency.
12. Frost cooled tube cake.
12-16 servings
Hints: This is a versatile batter that may also be baked in three cake pans for 30-35 minutes. Or try three small loaf pans for 25-30 minutes. Or try a 9 “x 13” pan for 45 minutes. (this is what I use – be sure to test for doneness with a toothpick). Whatever size pan you use, fill no more than 2/3 full. Double frosting recipe for layer cake or 9” x 13 “ pan.
Mavis says
I am totally making this. Thank you!!! 🙂
Sara says
My fav is my Grandma’s Zucchini Relish!!! 😀 Best on hamburgers with ketchup & BBQ sauce! Here is a recipe similar to GMa’s:
http://allrecipes.com/recipe/sweet-zucchini-relish/
Carolyn says
First time ever baking with zucchini! Cupcakes are awesome. Recipe made 12 cupcakes. Cream cheese frosting recipe was enough to make 2 batches without skimping on the frosting.