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

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)
How healthy are the main ingredients?
zucchiniWalnutsaltNutmegcinnamoncloves

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.