I love this time of year, especially when I can fill the house with the smell of cinnamon! Nothing says Fall like cinnamon and Zucchini cupcakes. My dear friend Elizabeth always made these cupcakes for my kids! It’s also a great way to serve the kids vegetables without them knowing. These are not only great for breakfast, but I like to put them in my kids lunchboxes for a snack! And the recipe is very easy.Most baking recipes have these ingredients….eggs, sugar, flour, vanilla, cinnamon, all spice, nutmeg, baking soda & powder, salt and oil. But this one also includes Zucchini? Yes Zucchini!
- 1 cup Vegetable Oil
- 2 cups Sugar
- 3 Eggs
- 2 cups peeled & shredded Zucchini
- 3 teaspoons Vanilla
- 3 cups Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1/4 teaspoon Baking powder
- 2 teaspoons Cinnamon
- 1/2 teaspoon All Spice
- 1/2 teaspoon Nutmeg
Preheat oven to 325 degrees
Fill cupcake pan with muffin cups
Peel and shred 2 medium sized Zucchini (this is enough for 2 batches)
Beat together the oil, sugar and eggs
Add Zucchini, vanilla, flour, salt, baking soda, baking powder, cinnamon, all spice and nutmeg to egg mixture. Hand mix together.
Pour mixture into muffin cups. Do not fill more than 1/2 of the cup.
Bake for 25-30 minutes until the cupcakes are done.
Let cool and enjoy!
This recipe makes 24 cupcakes. If you shred 2 medium Zucchini you will have enough Zucchini for 2 batches or 48 cupcakes. Just double the rest of the ingredients. These cupcakes also freeze well. We make a few batches at a time and freeze the rest. These are really delicious!