Getting sneaky with Zucchini


Hello! This week’s recipe is sneaky…. it’s another way of getting some vegetables into your family without them knowing it.

Zucchini is just that vegetable in this recipe. It is packed with nutrition, and can easily be slipped into desserts, casseroles, and breads without anybody knowing except the cook.

I have tweaked this recipe to reduce the calories and pump up the nutrition, and nobody will be the wiser.

I love the texture of this and the creamy frosting, it makes the perfect dessert. If you are not a fan of the spice “cloves,” you can just omit it. I usually do because I like the cinnamon to take center stage with these cupcakes. To me, it seems cloves tend to “overpower” other flavors, and this cupcake recipe has plenty of flavor.

These also freeze well. I will make a batch of these and put them in freezer bags for later.

Zucchini Cupcakes with Carmel Frosting

-3 eggs, beat well and set aside

-1/2 cup applesauce

-1/2 cup orange juice

-1 teaspoon almond extract (almond is best, but you can also use 2 teaspoons of vanilla in its place)

-2, 1/2 cups all-purpose flour

-2, 1/2 teaspoons ground cinnamon

-2 teaspoons baking powder

-1 teaspoon baking soda

-1 teaspoon salt

-1/2 teaspoon ground cloves

-1, 1/2 cups shredded zucchini

Caramel Frosting:

-1 cup packed brown sugar

-1/2 cup butter

-1/4 cup 2% milk

-2 teaspoons vanilla extract

-1, 1/2 to 2 cups confectioners sugar


In a large bowl, beat the eggs, sugar, applesauce, orange juice and extract. Combine dry ingredients: gradually add to the egg mixture and mix well, stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees Fahrenheit for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

Frosting: combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat: cook and stir for 2 minutes or until thickened. Remove from the heat then stir in vanilla. Cool to lukewarm. Gradually beat in confectioners sugar until frosting reaches spreading consistency.

Frost cupcakes. Enjoy!

By Lou Ann Thompson

Country Cooking

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