Devices & Accessories
Zucchini Cupcakes with Cream Cheese Frosting
Prep. 20min
Total 1 h 20min
24 pieces
Ingredients
Zucchini Cupcakes
-
zucchini cut into rounds (1 in.)8 oz
-
large eggs3
-
sugar8 oz
-
neutral oil e.g. vegetable, canola, safflower3 ½ oz
-
orange juice3 ½ oz
-
all-purpose flour12 oz
-
ground cinnamon2 tsp
-
baking powder2 tsp
-
baking soda1 tsp
-
salt1 tsp
-
ground cloves¼ tsp
Cream Cheese Frosting
-
confectioners sugar12 oz
-
cream cheese diced8 oz
-
unsalted butter diced4 oz
-
vanilla extract1 tsp
-
zucchini slices, dehydrated, to garnish
Difficulty
easy
Nutrition per 1 piece
Sodium
225 mg
Protein
3 g
Calories
1088 kJ /
260 kcal
Fat
12 g
Fiber
1 g
Saturated fat
5 g
Carbohydrates
36 g
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