- Course: Dessert, Snack
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 27 Times
Can be made ahead of time.
I can’t emphasize enough the delight I receive making desserts with certain vegetables. They always turn out moist, tender and delicious.
Preheat oven to 350°F (180°C).
1. In a small bowl, mix together flour, baking powder, cinnamon and salt.
2. In a large bowl, whisk together sugar, butter and eggs until smooth. Add shredded carrot and zucchini, beating until mixed. Alternately stir in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth (see Notes).
3. Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.
Variation: Add 1/3 cup (75 mL) loosely packed sweetened flaked coconut to the batter.
It is best to use a spoon or spatula to stir the carrot and zucchini together with the flour mixture rather than a whisk because the vegetables tend to get gummed up in the whisk.Be sure to use nice crisp vegetables for this recipe, as they will shred well.
Nutritional information is based on 1 cupcake per serving and does not include Frostings. For nutritional information on Frostings, please follow the links above.