Welcome to Cupcake Tuesday! I’m so excited you are here! Looking for a cupcake recipe? Be sure to check out the Cupcake Heaven page, there are over 200 cupcake recipes and decorating ideas!
It’s that time of year, when we all have an overabundance of zucchini from the garden. We bake Zucchini Raisins Muffins, Zucchini Bread, Chocolate Zucchini Cake - we grill it, and we stock our freezer for Winter. So why not bake up a batch of Zucchini Cupcakes?
There aren’t too many times that you can serve a cupcake without frosting, but this recipe is one of them. We liked the Caramel Frosting, but enjoyed the Zucchini Cupcakes just as well without the frosting. They are a little like a muffin but lighter and fluffy. The addition of orange juice adds a little sweetness to them.
With some schools already in session and many more to start soon, if you are looking for a delicious lunchbox treat, these would be perfect!
To freeze zucchini, you can use a food processor to grate large batches or grate by hand, we have done both and either works fine. You can leave the skin on or cut it off, whatever your family prefers. I used to always cut the skin off, probably because that’s what my Mom did, but I later learned that there are lots of nutrients in the skin, and you really can’t tell the difference. This time we cut the skin off. Then just add 2 cups of grated Zucchini to a freezer bag, seal and freeze.
You may also like the Zucchini Recipes we shared on Farmer’s Market Friday.
Recipe originally from Taste of Home