Carrot Zucchini Cupcakes
Recipe type: Dessert
Since these cupcakes are packed full of delicious vegetables, you don't have to feel too guilty for indulging in one (or two).
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, melted and cooled slightly
  • 2 eggs
  • 1 cup shredded carrot (about 1 large carrot)
  • 1 cup shredded zucchini (about 1 small zucchini)
  • ⅓ cup milk
  1. Makes 12 cupcakes.
  2. Preheat oven to 350 F.
  3. Line muffin pan with paper liners.
  4. In a small bowl, whisk together flour, baking powder, cinnamon and salt.
  5. In a large bowl, whisk together sugar, butter and eggs until smooth.
  6. Add shredded carrot and zucchini, beating until mixed.
  7. Alternately stir in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
  8. Scoop batter into prepared pan.
  9. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched.
  10. Let cool in pan on rack for 10 minutes.
  11. Remove from pan and let cool completely on rack.
  12. Top cooled cupcakes with frosting.
Recipe by Moms & Munchkins at