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! 

Ingredients are as follows:

 
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
 
 
 

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!