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    Famously prolific summer squash plants bring plenty of zucchini, yellow crookneck, and pattypan squash into our lives at this time of year. The mild-tasting, versatile vegetable (okay, technically a fruit) is equally delicious in savory and sweet dishes.
    June 14, 2011


    3y Saved to Cupcakes
    • Buffy Buckenmeyer

      <17 of 20 > Sweet Zucchini Cupcakes Has your garden produced a surplus of zucchini? Grate one into this batter to create moist and tender cupcakes. Top with cream cheese frosting. Get the Sweet Zucchini Cupcakes Recipe

    • Shannon Castellano

      Sweet Zucchini Cupcakes Recipe -- just top with cream cheese frosting. -- Make this all the time for work colleagues, ditch the frosting, and I sprinkle a cinnamon/sugar topping from pampered chef

    • Brooke Christine

      Sweet Zucchini Cupcakes Recipe -- just top with cream cheese frosting -- these sound scrumptious!!

    • Kim Mattingly

      Sweet Zucchini Cupcakes with cream cheese frosting. Via Martha Stewart.

    • Annina Silverman

      Martha's "Sweet Zucchini Cupcakes with Cream Cheese Frosting"

    • Deryn Elford

      Sweet Zucchini Cupcakes, Recipe from Everyday Food, May 2007

    • Julie Bratton

      Sweet Zucchini Cupcakes Recipe | Martha Stewart Recipes

    • Michelle Trkula Norman

      Sweet Zucchini Cupcakes 0 0 Email Save Print View Gallery WE ALSO LOVE Summer Cupcakes ��1 of 3 FIND MORE Cupcakes recipes Fillings and frostings recipes Nuts recipes Poor Okay Good Great Awesome Rate (91) Comments(18) Grate some zucchini for surprising, cute cupcakes. This recipe was submitted by reader Ian Young of Oakland, California. Everyday Food, May 2007 Prep Time 20 minutes Total Time 1 hour, 30 minutes Yield Makes 12 Add to Shopping List Ingredients 1 1/2 cups all-purpose flour, (spooned and leveled) 1 cup packed dark-brown sugar 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup coarsely chopped pecans or walnuts 1 zucchini (10 ounces), coarsely grated (1 1/2 cups) 1/3 cup vegetable oil 2 large eggs, lightly beaten 1/2 teaspoon pure vanilla extract Cream Cheese Frosting Directions Preheat oven to 350 degrees. 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 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. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

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