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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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This is a recipe I found in my TOH magazine that I tried and now have adapted it to my tastes. It is a great way to use up those wonderful zucchini squashes this summer and great for all ages. Ingredients:
3 eggs |
1 1/4 cups sugar |
1/2 cup canola oil |
1/2 cup orange juice |
1 teaspoon vanilla extract |
2 1/2 cups all-purpose flour |
2 teaspoons ground cinnamon |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1/4 teaspoon ground cloves |
1 1/2 cups shredded zucchini |
1 cup packed brown sugar |
1/2 cup butter, cubed |
1/4 cup 2% low-fat milk |
1 teaspoon vanilla extract |
1 1/2-2 cups confectioners' 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 inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
3. For frosting, combine the 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 the heat; stir in vanilla. Cool to lukewarm.
4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes and enjoy!
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