Zucchini Cupcakes

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Zucchini

I am always trolling the “day old” section at the grocery store in the produce department.  They typically put out things that aren’t perfect enough to sell at the going rate, but still completely useable.  My favorite items to look for are brown bananas that I freeze for smoothies and banana “ice cream” and then zucchini.  The zucchini can be used for these decadent cupcakes that seem healthy in concept, but deliver on their dessert promise.  And then also my zucchini pancakes or zucchini bread–both family crowd pleasers!  These can also be made with any of the summer squash and/or with shredded apples.  On the frosting, I make mine thin and then dunk the cooled cupcakes in it for more of a glaze, but you can make it stiffer and ice more typically.  This icing reminds me so much of the maple glaze on the donuts at the Storm Lake Bakery (formerly Page’s Bakery), which takes me way back to awesome childhood memories and high caloric intakes!

Zucchini Cupcakes

Ingredients

  • 3 Eggs (beaten)
  • 1 1/3 cup Sugar
  • 1/2 cup Oil
  • 1/2 cup Orange Juice (You can substitute another juice or milk of choice if you don't have OJ)
  • 1 teaspoon Almond Extract
  • 2 1/2 cups Flour of Choice (If making it gluten free, add 2 heaping tablespoons)
  • 2 teaspoons Cinnamon
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1/2 teaspoon Cloves
  • 1 1/2 cup Shredded Zucchini (No need to peel)
  • 1 cup Brown Sugar
  • 1/2 cup Butter of Choice (I use Earth Balance butter sticks)
  • 1/4 cup Milk of Choice (I use almond milk)
  • 1 teaspoon Vanilla
  • 1 1/2-2 cup Powdered Sugar

Directions

Step 1
Preheat oven to 350 and grease/spray two muffin tins or use muffin liners.
Step 2
In a large mixing bowl, beat the eggs and the next four ingredients.
Step 3
In a separate bowl, combine the dry ingredients (flour through cloves).
Step 4
Add the dry ingredients to the egg mixture and mix well. Add the zucchini and mix until well combined.
Step 5
Fill the muffin cups 2/3 full. I use an ice cream scoop to make it consistent. It should fill 12-18 cups depending on how full you fill them.
Step 6
Bake at 350 degrees for 20-25 minutes until golden brown and a toothpick comes out clean. Cool on a wire rack.
Step 7
For the frosting, combine the brown sugar, butter and milk in a saucepan and bring it to a boil. Cook for two minutes.
Step 8
Remove the pan from heat and stir in the vanilla. Cool to lukewarm and then gradually add the powdered sugar until it's spreading consistency.
Step 9
When I made mine, I kept it on the thinner side and then dunked the top of the cupcake in it so it glazed the top and returned them to the cooling rack and let them set up.


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