Sweet Zucchini Cupcakes Recipe

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Sweet Zucchini Cupcakes

Recipe Summary

prep: 20 mins

total: 1 hr 30 mins

Yield: Makes 12

Ingredients

Ingredient Checklist

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 ounces), coarsely grated (1 1/2 cups)

1/3 cup vegetable oil

2 large eggs, lightly beaten

1/2 teaspoon pure vanilla extract

Ian Young’s Cream Cheese Frosting

Gallery

Sweet Zucchini Cupcakes

Recipe Summary

prep: 20 mins

total: 1 hr 30 mins

Yield: Makes 12

Gallery

Sweet Zucchini Cupcakes

Recipe Summary

prep: 20 mins

total: 1 hr 30 mins

Yield: Makes 12

Recipe Summary

prep: 20 mins

total: 1 hr 30 mins

Yield: Makes 12

prep: 20 mins

total: 1 hr 30 mins

prep:

20 mins

total:

1 hr 30 mins

Yield: Makes 12

Makes 12

Ingredients

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 ounces), coarsely grated (1 1/2 cups)
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
Ian Young’s Cream Cheese Frosting

Directions

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 a cupcake comes out clean, 40 to 45 minutes.

Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

Reviews (29)

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512 Ratings

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Reviews (29)

Add Rating & Review

512 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

512 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

512 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

512 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
117
4 star values:
151
3 star values:
150
2 star values:
65
1 star values:
29

Martha Stewart Member

Rating: Unrated

11/24/2016

                I tried this recipe exactly as written. My cupcakes were overcooked. I did it again reducing time to 25 min as other reviews suggested and my cupcakes were very sticky, meaning undercooked. I did it again cooked them for 35 min. They came out perfect. My family loves them. Makes 6 large muffins.

Martha Stewart Member

Rating: Unrated

08/17/2016

                Nice little recipe. I made no changes, except the baking time was about 15-20 minutes less. Thanks to all the other reviewers who mentioned this. The cakes turned out great! More muffin like than cupcake in flavor and appearance. Some did rise with a small dome, others were flat. The cakes are very moist, just sweet enough, with a slight spicy flavor (from the cinnamon) - which I think contributes to the muffin-like characteristic. I topped them with a penuche frosting, drizzled with caramel.

Martha Stewart Member

Rating: Unrated

10/04/2014

                This was a little tasteless for us and similar to carrot cake. I didn't ice them.

Martha Stewart Member

Rating: Unrated

07/29/2014

                And for anyone looking for nutritional information for any recipe - there are dozens of websites that will do this for you, which is even better because you can modify ingredients and see how it affects the overall nutritional profile. Just google "recipe nutrition calculator" and you're on your way!

Martha Stewart Member

Rating: Unrated

07/28/2014

                Great recipe! But I too only baked them at 350 for about 25 minutes. Just watch the time and you won't be disappointed.

Martha Stewart Member

Rating: Unrated

07/26/2014

                I am so glad I was paying attention while these were in the oven! They were done at 25 minutes, not the 40-45 as stated in the recipe!!

Martha Stewart Member

Rating: Unrated

07/18/2014

                I followed this recipe exactly and they turned out fabulous!  Everyone loved them!  I will definitely make these again.

Martha Stewart Member

Rating: Unrated

08/02/2013

                Made recipe almost as described for the first trial. My mother loved these. I was surprised at how little the cupcakes raised in the liners, but had a light fluffy texture. I decreased the sugar by 25%, because we like less sweet, and added raisins instead of nuts due to allergies.  Did not get to ice them, family found them too fast. These are definitely "a do-over" as my family says.  In fact, my mother stole my printed recipe, and I had to come back to get it again. Hope you enjoy them.

Martha Stewart Member

Rating: Unrated

09/02/2012

                Great recipe with some changes reduced the amount of brown sugar and used raw cane sugar. I also used Gluten Free flour and grape seed oil and they were light and fluffy and the entire clan at my house LOVED them and so did my little sister and mom

Martha Stewart Member

Rating: Unrated

07/27/2012

                being a diabetic as i am sure there are many many more out there i choose not to make recipes that do not have a nutritional content listed.  is there a reason you do not list the nutritional content on your recipies.  also that is  one of the reasons that i canceled my subscription to martha stewarts living magazine, i am too tempted by the recipies but cannot make any of them.

Martha Stewart Member

Rating: Unrated

07/22/2012

                I would just love to try your recipes, but there is never any nutritional information. Is there any reason this can't be done?

Martha Stewart Member

Rating: Unrated

11/12/2011

                These are good cupcakes. I used a buttercream frosting because that's my favorite. Next time I will add more liquid of some sort and/or reduce the cooking to 30 minutes because moister cupcakes would have made them great cupcakes..

Martha Stewart Member

Rating: Unrated

09/06/2011

                I am so happy I tried this recipe.I already have a good one but I love this better. I kwashiorkor surprised. So easy and simple but so good. 
                
                thank you for sharing.

Martha Stewart Member

Rating: Unrated

08/23/2010

                I followed the recipe as directed and was not impressed. Too sweet and the cupcakes did not rise well. I would say these are more of a muffin and not a cupcake.

Martha Stewart Member

Rating: Unrated

08/11/2010

                these turned out good for me. it could use a little bit more sweetness but i guess if u add the frosting it would be just fine. i added almonds instead of walnuts as thats what i had. and i think i added more of the zucchini as i had a monster one that i just wanted to finish and it might have helped to keep it moist.

Martha Stewart Member

Rating: Unrated

08/09/2010

                Do NOT drain the zucchini as previously suggested......I did and the cupcakes came out very dry.

Martha Stewart Member

Rating: Unrated

08/03/2010

                I've made these and alot of others like this.  Does anyone ever make something exactly as the receipe calls for before changing it? And when cooking with zucchini, once shredded (I always use the box cutter) you need to wrap the zucchini in paper towels for a short time to absorb the excess moisture zucchini has.  Times for baking will always vary depending on your oven and its temperature!

Martha Stewart Member

Rating: Unrated

08/02/2010

                Where is the nutritional facts? I need to figure out the points with Weight Watchers.

Martha Stewart Member

Rating: Unrated

08/02/2010

                Any recipe can be entered in the Recipe Builder.  It will figure out the points for you.

Martha Stewart Member

Rating: Unrated

07/19/2010

                I used more cinammon, less oil and summer squash instead of zucchini for this recipe. They baked pretty well in my toaster oven, and in 30 min, they were done! (I also used less sugar to make the cupcakes more fluffy)

Martha Stewart Member

Rating: Unrated

07/15/2010

                Where can we find nutritional info for all this yumminess... on WW and need to see how many points it is!

Martha Stewart Member

Rating: Unrated

04/26/2010

                I added a banana and they were done about 35 minutes.

Martha Stewart Member

Rating: Unrated

01/18/2010

                These are good cupcakes but mine were done after 30 minutes, not 40-45 as the recipe states.  Just FYI if you plan on making them.

Martha Stewart Member

Rating: Unrated

08/28/2009

                I'm lucky in that I have a Salad Shooter to grate veggies such as zukes to make zucchini fritters, zucchini bread, etc. No mess at all, but I grow lots of zukes every year in our garden so that appliance makes sense for us to have. If you can think of another use for it, look into purchasing a Salad Shooter as it will work better than a food processor for grating/shredding. No mess at all!
                
                Yes, these will freeze well - frosted or unfrosted, if they last that long.

Martha Stewart Member

Rating: Unrated

06/21/2009

                It looks like 12 -- the recipe calls for lining one 12-cup muffin tin.

Martha Stewart Member

Rating: Unrated

06/21/2009

                Does anyone know how many this makes?

Martha Stewart Member

Rating: Unrated

06/11/2009

                I have not tried this recipe, but a chocolate zucchini cake and i had the same mess when i attempted to grate the zucchini.... nevertheless, the cake tasted great!

Martha Stewart Member

Rating: Unrated

06/09/2009

                These are wonderful! In fact, you could easily skip out on the fat and calories of the frosting if you wanted to eat them just as muffins...still moist and flavorful! The frosting is fantastic though :) I made two batches. For one, I used a box grater for the zucchini which resulted in a watery mess (finished product still turned out well) and the second one, I used the food processor which produced a different texture. Has anyone else has this happen when grating by hand?

Martha Stewart Member

Rating: Unrated

06/08/2009

                I made these and the recipe was perfect. They are not too sweet and the cream cheese frosting compliments the recipe. I even placed 4 cupcakes in the freezer and defrosted them a couple of days later and they were still fantastic. The cooked perfectly after 40 minutes.

Martha Stewart Member

Rating: Unrated

11/24/2016

                I tried this recipe exactly as written. My cupcakes were overcooked. I did it again reducing time to 25 min as other reviews suggested and my cupcakes were very sticky, meaning undercooked. I did it again cooked them for 35 min. They came out perfect. My family loves them. Makes 6 large muffins.

Rating: Unrated

08/17/2016

                Nice little recipe. I made no changes, except the baking time was about 15-20 minutes less. Thanks to all the other reviewers who mentioned this. The cakes turned out great! More muffin like than cupcake in flavor and appearance. Some did rise with a small dome, others were flat. The cakes are very moist, just sweet enough, with a slight spicy flavor (from the cinnamon) - which I think contributes to the muffin-like characteristic. I topped them with a penuche frosting, drizzled with caramel.

Rating: Unrated

10/04/2014

                This was a little tasteless for us and similar to carrot cake. I didn't ice them.

Rating: Unrated

07/29/2014

                And for anyone looking for nutritional information for any recipe - there are dozens of websites that will do this for you, which is even better because you can modify ingredients and see how it affects the overall nutritional profile. Just google "recipe nutrition calculator" and you're on your way!

Rating: Unrated

07/28/2014

                Great recipe! But I too only baked them at 350 for about 25 minutes. Just watch the time and you won't be disappointed.

Rating: Unrated

07/26/2014

                I am so glad I was paying attention while these were in the oven! They were done at 25 minutes, not the 40-45 as stated in the recipe!!

Rating: Unrated

07/18/2014

                I followed this recipe exactly and they turned out fabulous!  Everyone loved them!  I will definitely make these again.

Rating: Unrated

08/02/2013

                Made recipe almost as described for the first trial. My mother loved these. I was surprised at how little the cupcakes raised in the liners, but had a light fluffy texture. I decreased the sugar by 25%, because we like less sweet, and added raisins instead of nuts due to allergies.  Did not get to ice them, family found them too fast. These are definitely "a do-over" as my family says.  In fact, my mother stole my printed recipe, and I had to come back to get it again. Hope you enjoy them.

Rating: Unrated

09/02/2012

                Great recipe with some changes reduced the amount of brown sugar and used raw cane sugar. I also used Gluten Free flour and grape seed oil and they were light and fluffy and the entire clan at my house LOVED them and so did my little sister and mom

Rating: Unrated

07/27/2012

                being a diabetic as i am sure there are many many more out there i choose not to make recipes that do not have a nutritional content listed.  is there a reason you do not list the nutritional content on your recipies.  also that is  one of the reasons that i canceled my subscription to martha stewarts living magazine, i am too tempted by the recipies but cannot make any of them.

Rating: Unrated

07/22/2012

                I would just love to try your recipes, but there is never any nutritional information. Is there any reason this can't be done?

Rating: Unrated

11/12/2011

                These are good cupcakes. I used a buttercream frosting because that's my favorite. Next time I will add more liquid of some sort and/or reduce the cooking to 30 minutes because moister cupcakes would have made them great cupcakes..

Rating: Unrated

09/06/2011

                I am so happy I tried this recipe.I already have a good one but I love this better. I kwashiorkor surprised. So easy and simple but so good. 
                
                thank you for sharing.

Rating: Unrated

08/23/2010

                I followed the recipe as directed and was not impressed. Too sweet and the cupcakes did not rise well. I would say these are more of a muffin and not a cupcake.

Rating: Unrated

08/11/2010

                these turned out good for me. it could use a little bit more sweetness but i guess if u add the frosting it would be just fine. i added almonds instead of walnuts as thats what i had. and i think i added more of the zucchini as i had a monster one that i just wanted to finish and it might have helped to keep it moist.

Rating: Unrated

08/09/2010

                Do NOT drain the zucchini as previously suggested......I did and the cupcakes came out very dry.

Rating: Unrated

08/03/2010

                I've made these and alot of others like this.  Does anyone ever make something exactly as the receipe calls for before changing it? And when cooking with zucchini, once shredded (I always use the box cutter) you need to wrap the zucchini in paper towels for a short time to absorb the excess moisture zucchini has.  Times for baking will always vary depending on your oven and its temperature!

Rating: Unrated

08/02/2010

                Where is the nutritional facts? I need to figure out the points with Weight Watchers.  


                    
                Any recipe can be entered in the Recipe Builder.  It will figure out the points for you.

Rating: Unrated

07/19/2010

                I used more cinammon, less oil and summer squash instead of zucchini for this recipe. They baked pretty well in my toaster oven, and in 30 min, they were done! (I also used less sugar to make the cupcakes more fluffy)

Rating: Unrated

07/15/2010

                Where can we find nutritional info for all this yumminess... on WW and need to see how many points it is!

Rating: Unrated

04/26/2010

                I added a banana and they were done about 35 minutes.

Rating: Unrated

01/18/2010

                These are good cupcakes but mine were done after 30 minutes, not 40-45 as the recipe states.  Just FYI if you plan on making them.

Rating: Unrated

08/28/2009

                I'm lucky in that I have a Salad Shooter to grate veggies such as zukes to make zucchini fritters, zucchini bread, etc. No mess at all, but I grow lots of zukes every year in our garden so that appliance makes sense for us to have. If you can think of another use for it, look into purchasing a Salad Shooter as it will work better than a food processor for grating/shredding. No mess at all!
                
                Yes, these will freeze well - frosted or unfrosted, if they last that long.

Rating: Unrated

06/21/2009

                It looks like 12 -- the recipe calls for lining one 12-cup muffin tin.  


                    
                Does anyone know how many this makes?

Rating: Unrated

06/11/2009

                I have not tried this recipe, but a chocolate zucchini cake and i had the same mess when i attempted to grate the zucchini.... nevertheless, the cake tasted great!

Rating: Unrated

06/09/2009

                These are wonderful! In fact, you could easily skip out on the fat and calories of the frosting if you wanted to eat them just as muffins...still moist and flavorful! The frosting is fantastic though :) I made two batches. For one, I used a box grater for the zucchini which resulted in a watery mess (finished product still turned out well) and the second one, I used the food processor which produced a different texture. Has anyone else has this happen when grating by hand?

Rating: Unrated

06/08/2009

                I made these and the recipe was perfect. They are not too sweet and the cream cheese frosting compliments the recipe. I even placed 4 cupcakes in the freezer and defrosted them a couple of days later and they were still fantastic. The cooked perfectly after 40 minutes.

All Reviews for Sweet Zucchini Cupcakes

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Sweet Zucchini Cupcakes

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

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Recipe Summary#

Ingredients#

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Gallery

Recipe Summary

Ingredients