Certain people don't like zucchini, ahem, Eric. No matter how well I saute it in awesome flavors, he scrunches up his face. I mean, its fine, but when zucchini is in season, zucchini is in season. To make sure that he eats his share of zucchini, I put it into bread and cupcakes that he loves. Sucker!
Serving Size: 12 cupcakes
adapted from "vegan cupcakes take over the world" carrot cake cupcakes
1 1/2 c. shredded zucchini (or summer squash)
1 1/2 c. all-purpose flour
3/4 t. baking soda
1/4 t. baking powder
1/4 t. salt
1/4 t. ground cinnamon
2/3 c. sugar
1/3 c. canola oil
1/3 c. yogurt (optionally vegan)
1 t. vanilla
Cream Cheese Frosting Ingredients:
1/4 c. cream cheese (optionally vegan)
1/8 c. margarine
1 cups powdered sugar
1/2 t. vanilla
Preheat your oven to 350 degrees F. Mix the dry ingredients (flour, baking soda, baking powder, salt, cinnamon). Mix the wet ingredients (sugar, canola oil, yogurt, vanilla). Add the dry ingredients to the wet and stir until just combined. Fold in the shredded zucchini. Distribute the cupcake batter into cupcake liners in a muffin tin. Bake for 25 minutes. Let the cupcakes cool before frosting.
While the cupcakes are in the oven, use a mixer to whip together the margarine and cream cheese for the frosting. Slowly mix in the powdered sugar and finally the vanilla. Voila, you have frosting! Refrigerate the frosting until the cupcakes are ready to be frosted.