Zucchini-Spice Cupcakes

Name: Zucchini-Spice Cupcakes
Yield: makes 24
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; 1 cup vegetable oil; 2 large eggs, room temperature; 1 tablespoon pure vanilla extract; 3/4 teaspoon finely grated lemon zest; 2 cups packed light-brown sugar; 3 cups packed grated zucchini (about 1 1/2 zucchini); 1 cup walnuts (about 3 ounces), toasted (see page 323) and coarsely chopped; Cream-Cheese Frosting (page 303)

January 24, 2012

Bake an unexpected alternative batch of treats using abundant seasonal zucchini from the farmstand or local market. Like their carrot counterparts, these are finished with cream-cheese frosting. For a more wholesome snack, forgo the frosting and lightly dust cupcakes with confectioners’ sugar instead.

Recipe notes

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