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!
Ingredients
- 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
Instructions
- 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!
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!
Yum… I love anything with zuccini! It makes everything so moist! Thanks for the recipie!
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 😀
I think I definitely have to try these Zuchini cupcakes!
My family always love zucchini muffins or bread. I freeze zucchini so i can make it in the winter.
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!
Yum, these look gorgeous! I love anything with courgette … especially cupcakes <3
Euriental
This look really good.
Yum! These sound delicious and like a much healthier option!
These would be perfect to try out with my toddler! I think these just earned a place in my meal prep for next week.
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!
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
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. 🙂
Mmmm I love zucchini in baked goods and these are soooooo purty! I should make a batch of these when my hubby goes on a road trip next week.
How can I make zucchini cupcakes without eggs? We have an egg allergy…