Day 111 – Sweet Zucchini Cupcakes

19 Nov

Every once in a while, I have to throw a cupcake in that’s healthy.  Or, at least gives the illusion of healthy.  Like the ones with veggies in the titles.  Like these Sweet Zucchini Cupcakes (recipe below from Martha Stewart).  I mean, don’t you just feel better about them when there’s a veggie in the name?  It’s (almost) justified!  Stuff your face with these as well as today’s book: About a Boy by Nick Hornby.

Zucchini-Cupcake     Mini-Zucchini

The cupcakes are moist and moderately dense. The minis are extremely sticky.  They have a nice spice to muffin balance. The nuts add a nice (and needed) crunch without being overwhelming.


The frosting is creamy of soft. You could pipe it on, but it’s easier to just spread cause it’s not super thick.  Has a good flavor. You get the cream cheese and the sugar, but without any one flavor being too strong. It’s not necessarily the most exciting cream cheese frosting, but it’s a good standard.

Sweet-Zucchini-Cupcake     Sweet-Zucchini-Mini

The sweetness of the frosting brings out the sweetness of the cupcake. If you like zucchini cupcakes, this is a great rendition. It isn’t a sneaky zucchini cupcake – you can’t give it to a non-zucchini fan and expect them not to notice. But they are tasty. And, you can feel slightly less guilty about them, which is always a plus!

Notes: I only baked the full-size muffins for about 30 minutes, the recipe calls for 40-45. Just make sure you watch them, cause it clearly varies depending on your oven.

Scoring Sheet:

  • Cupcake Taste: 3.5

  • Frosting Taste: 3.5

  • Overall Taste: 3.5

  • Appearance: 3

  • Ease of Making: 4.5 (no mixer batter and very simple frosting.)

  • TOTAL: 18


Sweet Zucchini Cupcakes (recipe from Martha Stewart)


  • 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


  • 4 tablespoons room-temperature unsalted butter
  • 4 ounces room-temperature bar cream cheese
  • 2 cups confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract

For directions visit Martha Stewart.

*Tomorrow: Dulce de Leche Cupcakes*

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