This wonderful recipe is courtesy of my mother, who likes to give away gigantic zucchinis, and the wonderful/overrated (depending on who you ask) Martha Stewart.
Sweet Zucchini Cupcakes
Yields 12 Cupcakes
1 1/2 cups all purpose flour
1 cup packed dark brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded zucchini
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Line cupcake pan with liners. Set aside.
Mix together flour, brown sugar, baking powder, cinnamon, and salt.
In another bowl, mix together zucchini, oil, eggs, and vanilla. Add flour mixture and mix until just combined. Do not overmix.
Divide batter evenly among cupcake liners. Bake about 40-45 minutes, or until toothpick comes out clean.
Cool in pan for ten minutes, then turn out to finish cooling on a wire rack.
Cream Cheese Frosting
(based on recipe from Annie’s Eats, I think, but I couldn’t find the link to the actual recipe?)
12 ounces of cream cheese, slightly softened
8 tablespoons of unsalted butter, at room temperature
1 tablespoon of vanilla extract
4 cups confectioner’s sugar, sifted
Beat cream cheese and butter until smooth. Mix in vanilla. Gradually add confectioner’s sugar until totally incorporated.