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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).
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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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