Wondering what to do with the zucchini that’s taking over your garden? These moist and tender cupcakes are so tasty, you’ll forget you’re eating your vegetables, too!

Ingredients:

Cupcakes:
3 eggs
1-1/3 c. sugar
½ c. canola oil
½ c. orange juice
1 tsp. almond extract
2 ½ c. all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. ground cloves
1½ c. shredded zucchini

Frosting:
1 c. packed brown sugar
½ c. butter
¼ c. milk
1 tsp. vanilla extract
1½ – 2 c. powdered sugar

Directions:

1. In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.
3. For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in vanilla. Cool to lukewarm.
4. Gradually beat in powdered sugar until frosting is spreading consistency. Frost cupcakes.
   Makes 1½ to 2 dozen cupcakes.

Editors Note: Cupcakes just got easier, try our Silicone Baking Cups. These silicone liners are reusable and cupcakes won’t stick to them.

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