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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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