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Zucchini Cupcakes Recipe
Zucchini Cupcakes Recipe photo by Taste of Home

Zucchini Cupcakes Recipe

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I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert you actually forget you're eating your vegetables, too! —Virginia LaPierre, Greensboro Bend, Vermont
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:18-24 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 18-24 servings


  • 3 eggs
  • 1-1/3 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup orange juice
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1-1/2 cups shredded zucchini
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 to 2 cups confectioners' sugar

Nutritional Facts

1 serving (1 each) equals 244 calories, 9 g fat (3 g saturated fat), 37 mg cholesterol, 236 mg sodium, 39 g carbohydrate, 1 g fiber, 2 g protein.


  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. Yield: 1-1/2 to 2 dozen.
Originally published as Zucchini Cupcakes in Taste of Home August/September 1997, p25

Nutritional Facts

1 serving (1 each) equals 244 calories, 9 g fat (3 g saturated fat), 37 mg cholesterol, 236 mg sodium, 39 g carbohydrate, 1 g fiber, 2 g protein.

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Reviewed Sep. 2, 2014

Delicious !!

Reviewed Aug. 30, 2014

We tried this recently as I have a surplus of zucchini. My boys loved them. I had no problem with the frosting as is, make sure you let it actually get down to lukewarm if you are having problems with the consistency. Setting it in a pan of cool water can speed the process. I baked mine for 20 min. for the first 12, then 18 the second as I found them a little dry.

Reviewed Aug. 29, 2014

These are awesome!!

Reviewed Aug. 27, 2014

Oh my! These are outstanding! I followed the recipe exactly, although for the frosting after cooking the brown sugar/butter mixture, I transferred to a small mixing bowl and placed in an ice and water sink bath while beating in the powdered sugar (used 1 1/2 cups). 18 cupcakes, fluffy caramel frosting. OH MY!

Reviewed Aug. 16, 2014

Theses cupcakes are awesome. I am always looking for ways to use zucchini and these hit the spot. The only change I made was that I didn't have almond extract so I used vanilla and I think they were just as good. I'm not a huge fan of almond extract anyway. The only other note is that the caramel frosting was more like a glaze. I added the 2 cups of 10x sugar and didn't want to add any more for fear it would be too sweet. Otherwise, this is a keeper!

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