Best 5 Zucchini Bread Or Cupcakes Recipes

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Zucchini bread and cupcakes are moist, flavorful treats that are perfect for breakfast, brunch, or dessert. Made with grated zucchini, these baked goods are a delicious way to sneak some extra vegetables into your diet. They are also incredibly versatile, and can be customized with a variety of mix-ins, such as chocolate chips, nuts, or dried fruit. Whether you're looking for a classic zucchini bread recipe or something a little more creative, you're sure to find the perfect recipe in this collection.

Here are a few of the recipes you'll find inside:

* Classic Zucchini Bread: This is the classic zucchini bread recipe that you know and love. It's moist, flavorful, and packed with grated zucchini.
* Chocolate Chip Zucchini Bread: This recipe takes classic zucchini bread up a notch by adding chocolate chips. The result is a decadent and delicious treat that everyone will love.
* Zucchini Banana Bread: This recipe combines two classic quick breads into one delicious treat. The result is a moist and flavorful bread that's perfect for breakfast or brunch.
* Zucchini Carrot Bread: This recipe is a great way to get your daily dose of vegetables. It's made with grated zucchini, carrots, and walnuts, and it's packed with flavor.
* Zucchini Cupcakes: These cupcakes are a fun and festive way to enjoy zucchini bread. They're perfect for parties, potlucks, or bake sales.

No matter which recipe you choose, you're sure to enjoy these delicious and versatile zucchini treats.

Here are our top 5 tried and tested recipes!

ZUCCHINI RASPBERRY CUPCAKES



Zucchini Raspberry Cupcakes image

Very tasty cupcake with zucchini to add moisture, raspberries, and chocolate for a sweet and tart flavor.

Provided by mkr

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 24

Number Of Ingredients 11

2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 cups shredded zucchini
1 ¼ cups fresh raspberries
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • Whisk together the flour, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in the zucchini, raspberries, and chocolate chips, mixing just enough to evenly combine. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 24.6 g, Cholesterol 31 mg, Fat 8.6 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 133 mg, Sugar 13 g

ZUCCHINI GINGER CUPCAKES



Zucchini Ginger Cupcakes image

Provided by Ian Knauer

Categories     Cake     Soup/Stew     Food Processor     Mixer     Cheese     Citrus     Dairy     Ginger     Vegetable     Bake     Vegetarian     Quick & Easy     Zucchini     Summer     Gourmet

Yield Makes 12 cupcakes

Number Of Ingredients 24

For cupcakes
1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon finely grated fresh orange zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (2 medium)
3/4 cup mild olive oil
3/4 cup mild honey
2 large eggs, lightly beaten
1 teaspoon vanilla
For frosting
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon finely grated fresh orange zest
Special Equipment
a muffin pan with 12 (1/2-cup) cups; 12 paper liners

Steps:

  • Bake cupcakes:
  • Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
  • Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
  • Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
  • Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
  • Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
  • Make frosting:
  • Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
  • Frost tops of cooled cupcakes.

ZUCCHINI BREAD OR CUPCAKES



Zucchini Bread or Cupcakes image

Make and share this Zucchini Bread or Cupcakes recipe from Food.com.

Provided by swirlycinnacakes

Categories     Quick Breads

Time 1h15m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 12

3 eggs
1 cup olive oil or 1 cup vegetable oil
1 1/2 cups sugar
2 cups zucchini, grated
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour two 8×4 inch loaf pans. (Grease liberally.) Alternately, line 24 muffin cups with paper liners.
  • In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
  • Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
  • Stir this into the egg mixture. Divide the batter into prepared pans.
  • Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

SWEET ZUCCHINI CUPCAKES



Sweet Zucchini Cupcakes image

Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h30m

Yield Makes 12

Number Of Ingredients 11

1 1/2 cups all-purpose flour, (spooned and leveled)
1 cup packed dark-brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup coarsely chopped pecans or walnuts
1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
Ian Young's Cream Cheese Frosting

Steps:

  • Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
  • In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
  • In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
  • Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
  • Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

ZUCCHINI CUPCAKES



Zucchini Cupcakes image

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! -Virginia Lapierre, Greensboro Bend, Vermont

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 18

3 large eggs, room temperature
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
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
FROSTING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 327 calories, Fat 12g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 305mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Use fresh zucchini: Fresh zucchini has a higher moisture content, which makes for a more moist and flavorful bread or cupcakes.
  • Grate the zucchini finely: This will help the zucchini distribute evenly throughout the batter and prevent it from clumping.
  • Don't overmix the batter: Overmixing can result in a tough, dense bread or cupcakes.
  • Bake the bread or cupcakes until a toothpick inserted into the center comes out clean: This is the best way to ensure that they are cooked through.
  • Let the bread or cupcakes cool completely before frosting: This will help the frosting set properly.

Conclusion:

Zucchini bread and cupcakes are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. They are also a great way to use up extra zucchini from your garden. With these tips, you can easily make a delicious batch of zucchini bread or cupcakes that your family and friends will love.

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