Last week I made these cupcakes (or is it muffins?) to serve with coffee on Friday while we had our friends Steve, Meri, and Cory over for a game of Scrabble. They are each a bit of a health nut, so I thought these would be the perfect sweets for the afternoon. The recipe is from the May 2007 issue of Everyday Food, and is one of the reader submitted recipes. I made a change or two, which I'll go over in my notes below. The changes made it seem a little more muffin-like than cupcake, but whatever you want to call it, they were delicious.
Ian's Sweet Zucchini Cupcakes
Recipe from Everyday Food & Ian Young; Makes 12
1 1/2 cups all-purpose flour (spooned and leveled)
1 cup packed dark-brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup coarsely chopped pecans or walnuts
1 zucchini (10 oz.), coarsely grated (1 1/2 cups)
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line cups of a standard 12-cup muffin tin with paper or foil liners. Set aside.
- In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
- In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
- Divide batter evenly among cups. Bake until a toothpick inserted in the center of the cupcake comes out clean, 40 to 45 minutes.
- Coll in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.