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zucchini cupcakes

Delicious and moist zucchini cupcakes topped with cream cheese frosting, perfect for snacking or dessert.
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Prep Time 35 minutes
Cook Time 23 minutes
Total Time 58 minutes
Servings: 18
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.75 cup all-purpose flour
  • 0.75 cup whole wheat flour
  • 1 cup granulated sugar
  • 0.5 cup flaked coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 0.25 tsp nutmeg (optional)
  • 2 tbsp coconut oil
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups grated zucchini (unpeeled, squeezed well of all moisture)
  • 20 oz crushed pineapple in juice (drained well)
  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation Steps
  1. Preheat oven to 350°F.
  2. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well.
  3. In a medium bowl, whisk together oil, eggs, and vanilla.
  4. Add grated zucchini and pineapple; mix well.
  5. Fold wet ingredients into the dry ingredients until just combined.
  6. Spoon batter into lined cupcake tins.
  7. Bake for 23 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes on a wire rack completely before frosting.
  9. For frosting, beat together cream cheese, powdered sugar, and vanilla until smooth.
  10. Spread or pipe frosting on cooled cupcakes.

Notes

Optional: Garnish with chopped nuts or a sprinkle of cinnamon.