White Zucchini Cupcakes | SHIFTING ROOTS

White Zucchini Cupcakes

PRACTICE-3

When you think of desserts that use zucchini, you probably think of chocolate zucchini cake or some variation of zucchini loaf.  Those are awesome, but I wanted to try something that my young son would actually eat.  He doesn’t like chocolate, so white cake it is.

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You will need:

  • 2 cups flour
  • 1 cup grated zucchini
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup milk

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Peel and finely grate your zucchini until you have one cup.  In a large mixing bowl mix all ingredients.  Do not over-mix.  Place in muffin cups and bake in the oven at 350 for 20-25 minutes or until a toothpick comes clean.

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White cake has a tendency to get dry fast, but it’s not a problem when you add in the zucchini.  I made this particular batch with a green peeled zucchini, and my son could not tell that there was any in it.

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Once your muffins have cooled, its time to whip up your icing.  My recipe is 1 cup butter, 1/2 bag of icing sugar, 1 teaspoon vanilla, & water or milk to your desired thickness.  I don’t have exact measurements for the water, because it varies on the season I’m making them in.  If you are piping them in an icing bag, it’s best to keep your icing on the thicker side.

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That’s it!  Easy white cupcakes that trick your small children into eating some vegetables.  What more could you ask for?

Have a zucchini food wish?  Let me know and I’ll happily feature it on the blog!  Within reason.

 

White Zucchini CupcakesAn easy vanilla version of chocolate zucchini cupcakes.

Serves 18
Ingredients:
2 cups flour,
1 cup grated zucchini,
1 cup sugar,
1 tsp baking powder,
1 tsp baking soda,
pinch of salt,
1 tsp vanilla,
2 eggs,
1 cup milk,Icing:
1 cup softened butter,
1/2 bag (approx 4. cups) icing sugar,
1 tsp vanilla,
3-6 tsp water to desired consistency.

Instructions:

Combine eggs, milk, sugar, vanilla, and zucchini in a large mixing bowl. Add the rest of the dry ingredients and mix until just combined. Bake at 350 for 15 minutes or until golden brown and an inserted toothpick comes out clean. To make icing, combine all ingredients in a mixer. Pipe icing on the cupcakes when they have cooled completely.

I was tired of the usual chocolate zucchini cupcake recipe, so I whipped up this easy white version instead. It's healthier than a regular cupcake, which makes up for the buttercream frosting, amirite?

 

 

Kristen Raney

Kristen Raney

Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots.  She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden.  She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.

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Kristen

Welcome!

Hi, I'm Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

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