Zucchini Cupcakes!

burnt macaroni zucchini cont 026aI 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.Burnt Macaroni Zucchini cupcakes 001aMost 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!

Burnt Macaroni Zucchini cupcakes 048aFirst peel two medium Zucchini!

Burnt Macaroni Zucchini cupcakes 050aThen shred it in your food processor.

Burnt Macaroni Zucchini cupcakes 060aBeat together the eggs, sugar and oil.

Burnt Macaroni Zucchini cupcakes 065aThen add the remaining ingredients including 2-cups of shredded Zucchini.  Mix by hand.

Burnt Macaroni Zucchini cupcakes 070aPut the mix in your cupcake sleeves.  Cook for 25-30 minutes at 325 degrees.

burnt macaroni zucchini cont 043aYour Zucchini cupcakes will look like this.

burnt macaroni zucchini cont 072aMy kids love these cupcakes!

Zucchini Cupcakes!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 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


  1. Preheat oven to 325 degrees
  2. Fill cupcake pan with muffin cups
  3. Peel and shred 2 medium sized Zucchini (this is enough for 2 batches)
  4. Beat together the oil, sugar and eggs
  5. Add Zucchini, vanilla, flour, salt, baking soda, baking powder, cinnamon, all spice and nutmeg to egg mixture. Hand mix together.
  6. Pour mixture into muffin cups. Do not fill more than 1/2 of the cup.
  7. Bake for 25-30 minutes until the cupcakes are done.
  8. Let cool and enjoy!

Recipe Notes

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!

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