Ingredients
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups finely grated zucchini (squeezed dry)
Frosting
- 4 oz , softened
- 2 tbsp , softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Line a muffin pan with 12 liners.
- Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Whisk eggs, sugars, oil, and vanilla. Stir in zucchini.
- Fold in dry ingredients until just combined.
- Fill liners 2/3 full. Bake at 350 F for 18 to 20 minutes.
- Cool completely.
- Beat frosting ingredients until smooth and pipe onto cupcakes.
Author
High Desert Milk
High Desert Milk is a farmer-owned dairy cooperative dedicated to producing high-quality dairy ingredients and products. Through our blog, we share stories from our farms, plant, products, people, and community, offering a closer look at the values, innovation, and hard work behind everything we do.
