Sweet Zucchini Cupcakes

I don't know if it's only me, 

but have you noticed that zucchini is getting a big boost

in popularity lately?

For some reason, I keep seeing recipes 

dedicated to this green squash everywhere.  

I have always liked zucchini, 

well...mostly breaded & fried, 

and as I get older, I'm finding I like it other ways as well.

I have enjoyed this recipe for a few years now 

and thought I would share it with you today.

I believe the recipe came from Everyday Food magazine.  

Oh how I miss that magazine!

These cupcakes are so yummy

and the cream cheese frosting is a wonderful

little bonus that compliments the cupcake perfectly.

Sweet Zucchini Cupcakes

1½ cups all purpose flour (spooned & leveled)
1 cup packed dark brown sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
½ cup coarsely chopped pecans or walnuts
1 zucchini (10 ounces) coarsely grated (1½ cups)
1/3 cup vegetable oil (I used canola oil)
2 large eggs, lightly beaten
½ teaspoon pure vanilla extract
Cream Cheese Frosting (below)

Preheat oven to 350°.  Line cups of a standard 12 cup muffin tin with paper or foil liners.  Set aside.  

In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon and salt.  Mix in nuts.

In another bowl, combine zucchini, oil, eggs, and vanilla; add to the flour mixture and mix just until combined (do not overmix.)

Divide batter evenly among cups.  Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.  (I find this was too long and baked mine about 25 to 30  minutes.)

Cool in tin on wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make Cream Cheese Frosting.  Using an offset spatula or butter knife, spread frosting on cupcakes.  The frosted cupcakes are best eaten within 1 day.

Yield:  12 cupcakes


Cream Cheese Frosting

In a medium bowl, with an electric mixer, beat 4 tablespoons room temperature butter and 4 ounces room temperature bar cream cheese until smooth.  Add 2 cups confectioners' sugar and ½ teaspoon pure vanilla extract; beat until light and fluffy.  Refrigerate until ready to use, up to 1 day.

Even my picky son, who will go to

great lengths to extract anything green

or remotely healthy from any dish I've made,

loved these, so please give them a try!

And yes, if you're wondering,

I am still dieting, but I do find

I can indulge every now & again, but 
still keep on track.

Have a wonderful week!