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Sweet Zucchini Cupcakes Recipe


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     Sweet Zucchini Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   12 cupcakes

1-1/2 all purpose flour
1 cup packed dark brown sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup coarsely chopped pecans or walnuts
1-1/2 cup coarsely grated zucchini
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 tsp pure vanilla extract
Cream Cheese Frosting

Preheat oven to 350 degrees. Line cups of a standard muffin tin with paper or foil liners.
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 a offset spatula or butter knife, spread frosting on cupcakes.

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