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zucchini cupcakes


this is a recipe i found in my toh magazine that i tried and now have adapted it to my tastes. it is a great way to use up those wonderful zucchini squashes this summer and great for all ages. there are at least 4-5 posted recipes posted for the recipe that was in toh, but without the changes i made, but i found the cloves too strong in the other version, personal preference.


# # # # # # # # #


  1. In a large bowl
  2. Beat the eggs
  3. Sugar
  4. Oil
  5. Orange juice and extract
  6. Combine dry ingredients
  7. Gradually add to egg mixture and mix well
  8. Stir in zucchini
  9. Fill paper-lined muffin cups two-thirds full
  10. Bake at 350 for 20-25 minutes or until toothpick inserted near the center comes out clean
  11. Cool for 10 minutes before removing to a wire rack
  12. For frosting
  13. Combine the brown sugar
  14. Butter and milk in a saucepan
  15. Bring to a boil over medium heat
  16. Cook and stir for 2 minutes or until thickened
  17. Remove from the heat
  18. Stir in vanilla
  19. Cool to lukewarm
  20. "gradually beat in confectioners sugar until frosting reaches spreading consistency"
  21. Frost cupcakes and enjoy !

Step 15

Total Time in Minute 40

Ingredients Count 16

cooking zucchini cupcakes

See More Relate Photo




Canola oil

Orange juice

Vanilla extract

All-purpose flour

Ground cinnamon

Baking powder

Baking soda


Ground cloves


Brown sugar


2% low-fat milk

"confectioners sugar"

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