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    You are in: Home / Baking / Zucchini Cupcakes Recipe
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    Zucchini Cupcakes

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on September 30, 2008

      Mmmm! I love this recipe! My kids were eating the cupcakes without frosting and loving it. However, the frosting makes the cupcake all the better. Although I did have a teenage daughter who scraped off the frosting because it was too sweet for her. The rest of us adored it! Thanks for the yummy way to use my zuch!

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    • on February 10, 2008

      These cupcakes are so scrumptious! I did change a few minor things: used 1 1/2 teaspoons cinnamon and 1/2 teaspoon cardamom, and used 1/4 cup vegetable oil and 1/4 cup applesauce. I'm sure my cupcakes would have turned out incredibly moist if I'd made them with all the oil called for, but they were just fine as is. That icing is to die for! My hubby had to pull the pan out of my hands after I was done frosting the cupcakes, because I kept eating what was left over! So good, thank you!

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    • on January 18, 2008

      I've been making these for years now and everyone always loves them. They're definately one of my all time favorite recipes! A great twist for cupcakes.

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    • on August 20, 2011

      Easy and excellent. Zeldaberg

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    • on March 20, 2009

      I love this recipe. My husband couldn't get enough of them. I used grated zucchini from my freezer. I thawed the zucchini and drained part of the liquid off of 2 cups of zucchini to make 1 1/2 cups. They turned out yummy. Bet they are even better with fresh zucchini. Can't wait for the zucchini out of our garden..

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    • on September 14, 2012

      Great recipe! Yum yum! I have 5 kids and they all loved the cupcakes!

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    • on August 26, 2012

      Delicious! My frosting followed the upper measurement for confectioner's sugar and came out creamy, though those who like less sweet frostings should definitely use the minimum. The cake was moist and flavorful. The cupcake with the frosting hit the perfect balance of sugar and spice.

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    • on July 20, 2012

      Made a cake instead of cupcakes for this (only because at the last minute realized I was out of liners LOL). Gave it to my BF to take to work and told him *not* to tell them it had zucchini in it (they snub their noses if it does). He said they wolfed it down and then he told them! High compliments, this was very tasty!! :)

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    • on July 11, 2012

      Yum! Excellent spice cake with a hidden surprise of zucchini. The icing does not make a lot and initially I thought I might have to make a second batch, but it is really sweet and a great balance to the cupcakes as is, any more would be too much. Thanks for the great recipe!

      * With apprehension I held up a newly iced cupcake for my husband to try as he walked by with his arms full. I just knew his crazy palate would tast the zucchini and gag. He is so freaking picky! His exact response, "Mmmm, THAT is really good. Hold onto it. I'll be back in a second for the rest of it". haha He ate 4 before bedtime. Good thing he is a gym addict! = )

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    • on July 10, 2012

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    Nutritional Facts for Zucchini Cupcakes

    Serving Size: 1 (87 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 293.4
     
    Calories from Fat 99
    34%
    Total Fat 11.0 g
    17%
    Saturated Fat 3.9 g
    19%
    Cholesterol 40.5 mg
    13%
    Sodium 272.8 mg
    11%
    Total Carbohydrate 46.5 g
    15%
    Dietary Fiber 0.6 g
    2%
    Sugars 33.6 g
    134%
    Protein 2.8 g
    5%
    Detailed Nutrition Values About Nutrition Info

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