Sunday, June 28, 2009

Zucchini Bread Cupcakes


  1. 3 eggs
    1 cup olive or vegetable oil
    1 3/4 cups sugar
    2 cups grated zucchini
    2 teaspoons vanilla extract
    3 cups all-purpose flour
    3 teaspoons cinnamon
    1/8 teaspoon nutmeg
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon salt
    1 cup mini chocolate chips

    Preheat oven to 350 degrees and line muffin cups with paper liners.
    In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
    Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as chocolate chips
    Stir this into the egg mixture. Divide the batter into prepared pans.
    Bake until a tester inserted into the center comes out clean, approximately 20 to 25 minutes.

    Cream Cheese Frosting (make 2 recipes)

    8 oz cream cheese
    2 oz unsalted butter, room temperature
    1 tsp vanilla extract
    9 oz powdered sugar, sifted (2 cups)

    Combine cream cheese and butter on medium speed until blended. Add vanilla and beat until combined. On low add powdered sugar in 4 batches and beat until smooth between each batch.

    208 calories per serving
    176 w/o frosting

  2. Yum.. I LOVE zucchini bread! I hope our zucchini plants actually grow some so I can make these. And of course, anything with cream cheese frosting.. mmm...

  3. mmmm....John actually prefers these to carrot cake. I LOVE them, and their cute little green specks :-)

  4. ooops...this recipe is from smitten kitchen: