Week One - Zucchini-Spice Cupcakes

Does anyone else out there have zucchini coming out of their ears right about now? Well my parents do and everytime we go over there they are trying to bribe us to take more home with us. :) This is why my first recipe for my new project is for Zucchini-Spice Cupcakes. I was a little hesitant at first at putting a vegetable into my favorite treat and Canyon thought that the batter looked disgusting. But... they were actually pretty good. :) Here's the recipe.

Zucchini-Spice Cupcakes

3 cups flour

1 teaspoon baking soda
1/2 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1 cup oil

2 large eggs

1 tablespoon vanilla

3/4 teaspoon grated lemon zest

2 cups packed brown sugar

3 cups packed grated zucchini

1 cup walnuts coarsely chopped

Preheat oven to 350 degrees. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. In another bowl, whisk together oil, eggs, vanilla and zest until well blended; whisk in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir unitl just combined. Stir in walnuts.

Divide batter evenly among lined muffin tin cups, filling each 3/4 full. Bake 20 minutes or until a toothpick inserted in the center comes out clean.

Cream Cheese Frosting

1/2 cup (1 stick) butter, room temperature

8 ounces cream cheese, room temperature

3 cups confectioners sugar

3/4 teaspoon vanilla extract

Milk if needed

Beat butter and cream cheese until fluffy, add sugar and vanilla and mix until smooth. Add milk if the consistency is too thick. Frost cooled cupcakes.