I made these today using half a gigantic zucchini that Liz’s boyfriend, Ron, grew in his garden.  These cupcakes are tasty and nutritious and you would never know from the taste that there are 2 cups of zucchini in the recipe.  A great way to get a serving of vegetables!

Happy 4th of July weekend.

Len.

Zucchini Ginger Cupcakes

Adapted from a recipe in Gourmet | July 2006

Yield:
Makes 12 cupcakes
Active time:
15 min
Total time:
1 hr

Ingredients

For cupcakes:

2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon finely grated fresh orange zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (2 medium)
3/4 cup mild olive oil (I actually forgot to add the oil and they were delicious without it.  So, up to you.)
1 cup mild honey
2 large eggs, lightly beaten
1 teaspoon vanilla

For frosting
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup maple sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon finely grated fresh orange zest

Special equipment: a muffin pan with 12 (1/2-cup) cups; 12 paper liners
preparation

Bake cupcakes:

Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.

Mix flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder until combined.

Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.

Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.

Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.

Make frosting:

Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.

Frost tops of cooled cupcakes.