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5 from 2 votes

Zucchini Cupcakes

Author: Lisa Longley


  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsps baking powder
  • 1 tsp baking soda
  • 1 1/4 tsps cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp ginger
  • 1/2 tsp salt
  • 4 large eggs at room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cups packed light brown sugar
  • 1 1/2 cups vegetable oil
  • 1 pound zucchini about 2 medium zucchini, or 3 cups grated, grated finely
  • Cream Cheese Frosting see note


  • reheat your oven to 350 degrees. Prepare three cupcake pans with parchment baking cups (or regular cupcake liners).
  • Whisk together in a large bowl the flour, baking powder, baking soda, and spices.
  • Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Now add the oil about a half a cup at a time and whisk in until it’s combined.
  • Slowly add the flour mixture. Stir in the zucchini.
  • Fill the cupcake liners 3/4 full. (I love using this scoop).
  • Turn your oven down to 325 right before putting the cupcakes in. Bake for 23 to 26 minutes or until the edges just begin to turn golden brown and a toothpick inserted in the center comes out with just a few crumbs.
  • Allow cupcakes to cool completely before frosting.


For just a small layer of frosting on each cupcake, one recipe of the frosting should be enough. If you would like to pile it high as in the pictures, you will need two to two and half recipes.