Sweet Zucchini Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
24
- Ingredients
- 3 cups unbleached all-purpose flour
- ½ tsp Baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- ½ tsp Nutmeg
- 2 tsps ground cinnamon
- ¼ tsp cloves
- 1 cup vegetable oil
- 2 large, fresh eggs
- 1 Tbsp vanilla extract
- 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.
