Zucchini Cupcakes with Brown Sugar Maple Frosting

This picture does not do these cupcakes justice. They’re moist with a bit of spice and shreds of veggies. I made some changes to the recipe that I sourced below: instead of orange juice, I used shredded apples but only squeezed out half of the juice. Also, I didn’t want to cook my frosting over the stove so I just mixed it together. I warn you, however, that the frosting will be a bit gritty of you do this. I like the way it this way though. I topped the cupcakes off with a few golden raisins and pecans. Hopefully my new co-workers will love them at the picnic tomorrow!


  • 3 eggs
  • 1 cup sugar
  • 1/2 cup canola oil
  • 1 apple, shredded (half juice squeezed from it)
  • 1 teaspoon vanilla 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 (half of juice squeezed from it)
  • 1/4 shredded coconut
  • 1 cup packed brown sugar
  • 2-3 tablespoons butter, cubed
  • a little less than 1/4 cup 2% milk (2-3 tablespoons)
  • 1-1/2 to 2 cups confectioners’ sugar


1. In a large bowl, beat the eggs, sugar, oil, apples and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.

2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

3. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm. ****I prefer my frosting with some texture- just mix it together if you want the experience the gritty brown sugar. Hey, everybody likes different things!****

4. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Add a pinch of salt (optional) Frost cupcakes and enjoy!

Makes 18-20 cupcakes

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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