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zucchini-cupcakes-recipe

Zucchini Cupcakes

Delicious and moist zucchini cupcakes, perfect for any occasion.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 180 kcal

Ingredients 

Main Ingredients

  • 1.5 cups Grated Zucchini
  • 1.5 cups All-purpose Flour
  • 1 cup Sugar
  • 0.5 cup Vegetable Oil
  • 2 teaspoon Vanilla Extract
  • 2 units Eggs
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 1 teaspoon Cinnamon

Instructions 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, beat the eggs, then add the oil and vanilla extract. Mix well.
  4. Combine the wet ingredients with the dry ingredients, then fold in the grated zucchini.
  5. Fill the cupcake liners about ⅔ full with the batter.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg

Keywords

Cupcakes, Zucchini
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