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 is 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 zuchhini 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 use 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 the other spices.
You will notice the zucchini is pretty visable 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 half way. 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!
- 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
- 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!
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!