Sweet Zucchini Cupcakes

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Sweet Zucchini Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
225
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie225 kcal(11 %)
Protein2.99 g(3 %)
Fat12.89 g(11 %)
Carbohydrates25.12 g(17 %)
Sugar added11.64 g(47 %)
Roughage0.6 g(2 %)
Vitamin A15.57 mg(1,946 %)
Vitamin D0.17 μg(1 %)
Vitamin E1.82 mg(15 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.37 mg(11 %)
Vitamin B₆0.04 mg(3 %)
Folate35.64 μg(12 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C2.65 mg(3 %)
Potassium73.31 mg(2 %)
Calcium26.14 mg(3 %)
Magnesium7.53 mg(3 %)
Iron1.02 mg(7 %)
Iodine5 μg(3 %)
Zinc0.17 mg(2 %)
Saturated fatty acids1.72 g
Cholesterol14.58 mg
Author of this recipe:

Ingredients

for
24
Ingredients
3 cups
½ teaspoon
1 teaspoon
1 teaspoon
kosher salt
½ teaspoon
2 teaspoons
ground cinnamon
¼ teaspoon
1 cup
2
large, fresh eggs
1 tablespoon
2 cups
light brown sugar (packed)
3 cups
grated zucchini (packed)
1 cup
Walnut coarsely chopped (optional)
powdered sugar (for dusting)

Preparation steps

1.
Preheat oven to 350º F. Line muffin tins with paper or foil liners. In a large bowl, whisk together the first seven ingredients. In a separate large bowl, whisk together oil, eggs, and vanilla and mix well, whisk in brown sugar and mix until smooth. Add zucchini, stirring to incorporate; add flour mixture and stir until just combined. Stir in walnuts, if using.
2.
Divide batter evenly between lined cups, filling each one three-quarters full. Bake for 20 minutes or until a cake tester inserted in the middle comes out clean. Rotate tins halfway through the baking process to promote even baking.
3.
Transfer tins to a wire rack; let cool completely before turning out cupcakes. Dust with confectioners' sugar. Serve.