Ginger Zucchini Cupcakes

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If you like fresh vegetables, it is inevitable that someone will give you their “extra” zucchini this summer.  It’s hard to say no, but what to do with all the extra ones?  There’s only so much zucchini a family can eat before there is a revolt at the dinner table.  Luckily, zucchini is a wonderful addition to cupcakes – a moist cake that is a little bit healthier to eat.  This recipe from Daily Crave adds some extra zing with ginger and other spices.  The kids will never know they are eating more zucchini.


  • 1/3 cup crystallized ginger, 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
  • 3/4 cup mild olive oil
  • 3/4 cup mild honey
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla


  • 8 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon finely grated fresh orange zest

For 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 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.

For 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.


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