Zucchini Glory Cupcakes

(from kylerhea’s recipe box)

These can be frosted and served for a healthier dessert option, or omit the frosting, and eat them for a snack or as breakfast muffins. Sometimes I will add remnants of dried fruit or coconut to the batter to really boost the flavors and add more vitamins.

Source: YesterdaysIsland

Serves 16 people

Categories: Blueberries, Dessert, Muffins, Pineapple, September2013, Zucchini


  • 1 cup granulated sugar
  • 1/2 cup vegetable oil, or canola oil
  • 2 large local eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • One tsp baking powder
  • One tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup carrots shredded
  • 3/4 cup zucchini, grated
  • 1/2 cup pineapple, small diced
  • 1 cup blueberries
  • 1/4 cup almonds or pecans, chopped
  • 3 oz. cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners’ sugar
  • 1 tsp lemon or almond extract


  1. In a small bowl cream together the sugar, oil, eggs and vanilla extract In another bowl sift together the flour, baking powder, cinnamon, baking soda, salt, cinnamon, nutmeg. Gradually beat the flour mixture into the sugar mixture until well incorporated. Then stir in carrots, zucchini, pineapple, almonds, and gently fold in the blueberries.

  2. Line muffin cups with paper liners, and fill each two thirds of the way with batter. Bake at 375 degrees for about 16-20 minutes, or until a clean toothpick inserted into center comes out clean, or by checking to see if the cupcakes springs back after being pressed, or leaves an invention. If it is springy it is done.

  3. Let the cupcakes cool on racks while you make the frosting. Whip the cream cheese, butter, sugar and lemon extract until they are light and fluffy. Frost cupcakes.

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