Zucchini Cupcakes with Cream Cheese Frosting
TM6 TM5

Zucchini Cupcakes with Cream Cheese Frosting

4.8 (10 ratings)

Ingredients

Zucchini Cupcakes

  • 8 oz zucchini, cut into rounds (1 in.)
  • 3 large eggs
  • 8 oz sugar
  • 3 ½ oz neutral oil, e.g. vegetable, canola, safflower
  • 3 ½ oz orange juice
  • 12 oz all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ tsp ground cloves

Cream Cheese Frosting

  • 12 oz confectioners sugar
  • 8 oz cream cheese, diced
  • 4 oz unsalted butter, diced
  • 1 tsp vanilla extract
  • zucchini slices, dehydrated, to garnish

Nutrition
per 1 piece
Calories
1088 kJ / 260 kcal
Protein
3 g
Carbohydrates
36 g
Fat
12 g
Saturated fat
5 g
Fiber
1 g
Sodium
225 mg

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