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.

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!

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

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

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!

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

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.

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

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

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!