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Zucchini Cupcakes!

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

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

  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!