So far on the poll to the right, Simpler Recipes has the most votes. Here’s a quick and easy recipe for zucchini cupcakes that uses basic ingredients and it’s made in one bowl! This time of year everyone seems to have a ton of zucchini so it’s a great way to sneak some extra veggies in too. As a note, this recipe doesn’t require eggs, however the addition of sour cream and oil makes for a deliciously moist cupcake!
¼ C sour cream
1 C sugar
¼ C oil
1 tsp. vanilla
1 C zucchini (peeled, seeded and chopped)
1 ½ C flour
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
dash of nutmeg
½ recipe of Cream Cheese Frosting
Directions:
Preheat oven to 350 degrees; grease cupcake pan.
This recipe yields 12 cupcakes.
In a medium bowl, mix together sour cream, sugar and oil.
Stir in vanilla and zucchini.
Add flour, baking powder, baking soda, salt and nutmeg. Stir until combined.
Evenly divide batter into prepared cupcake pan.
Bake for 18-20 minutes or until golden brown.
Cool for a few minutes then remove from pan; allow to cool completely before frosting.
Take a bite and enjoy!
You can see by peeling the zucchini it doesn’t show up
at all so your kids will never know it’s in there!
Those look so moist and delicious. Yum. Cannot wait to try them out. Come over and visit. We have a fantastic Southern recipe to share.
Oh my goodness…these look so tasty! I was looking for a zucchini cupcake recipe and this is it! : )
I love hiding zucchini in my kids baked goods. You are totally right, if you peel the zucchini they can't even tell. Great recipe!
If you’d like, I wanted to invite you to share your best recipes over at my new party, Recipe Sharing Monday at Jam Hands. I’m going to be featuring my favorite submissions during the week and I’d love it if you’d join in the fun. :O)
Those look so yummy! I just love your pretty frosting!
YUMMMMMM!