Zucchini Cupcakes!

Zucchini cupcakes

{updated recipe}

This Zucchini Cupcakes recipe is one that gets better and better each time I make it.

When my kids were really little, my next-door neighbor, Elizabeth would bring over these little bundles of joy.   She brought so many we didn’t know what to do with them…so we ate every last one!  We also noticed how quickly our kids took to them.   They were always asking for more so I had to get the recipe.

Zucchini cupcakes

I never minded making these especially when they were requested. It’s not every day you can hide veggies inside a cupcake and your kids ask for more.

Several years later, these Zucchini cupcakes are still requested and shared!

Zucchini cupcakes

After pre-heating my oven, I started combining the ingredients including the sugar, canola oil, and eggs.

Zucchini cupcakes

I mixed this together with a whisk but you can also beat it with a mixer. Either way works.

Zucchini cupcakes

When I first started making this recipe, I shredded the zucchini in the food processor.

Now after peeling the zucchini with a regular peeler, I shredded it with this Swissmar peeler. I love this tool for all veggies.

I have also used this peeler to open up a bottle of wine. You can watch it here on Instagram!

Zucchini cupcakes

Adding the rest of the ingredients is the next step. I added the zucchini, flour, vanilla extract, cinnamon, and other spices.

Zucchini cupcakes

You will notice the zucchini is pretty visible but that’s ok. It will cook into the cupcake and add a little color to the final product.

Zucchini cupcakes

I filled up the cupcake liners only halfway. I didn’t want my cupcakes to go over the top.

Zucchini cupcakes

These cook for about 25-30 minutes or until it passes the toothpick test.

Zucchini cupcakes

This recipe makes 24 yummy cupcakes. I love serving these for breakfast or putting into my kids lunchboxes. It’s also a great pick me up anytime of the day. I like to make several batches and freeze them.

I hope you enjoy them!

Zucchini Cupcakes!

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Makes 24 cupcakes

Zucchini Cupcakes!


  • 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!


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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  1. Gosh I have an abundance of Zucchini! I’m low carb, but maybe I’ll make these for SILs birthday on Sunday! Great post, great pictures 😀

  2. Zucchini Bread (and cupcakes like this) is pretty much one of my favorite things in the world. I swear! Even as a kid, I’d beg my mom to make it-I love it!

  3. Yum! These are perfect right now with all the zucchini popping up! I love to make bread, but I tend to slice a “thick” slice for myself…I bet I would do better with muffins! Portion control!

  4. Wow these sound really good. I wonder if I can substitute stevia for the sugar. I’m definitely going to have to try these out! I love Zucchini bread but I bet these taste even better haha

  5. If my boyfriend wasn’t so picky I’d love to make these but I could never eat them all myself. Thank you though! I’m pinning this for future party ideas. 🙂

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