zucchini!!!

Zucchini.
Ah, yes. LOVE.
Danielle has a GREAT and very tasty recipe over at her place.
Being that I had an overabundance of zucchini, I made Zucchini cupcakes.

My Mom sent me this recipe from who else? Martha.
SO easy.
SO yummy.

recipe

Ingredients :
1 1/2 cups all-purpose flour (spooned and leveled)
1 cup packed dark-brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup coarsely chopped pecans or walnuts
1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
Cream cheese frosting (recipe below)

Directions:
1.Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.

2.In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.

3.In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).

4.Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.

5.Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes.

Cream cheese frosting:
4 tablespoons room-temperature unsalted butter
4 ounces room-temperature bar cream cheese
2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

Directions:
In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day



I got these adorable cupcake boxes for a steal at Michael's. I love them.



They are great for making your creations look fabulous.



Just add your own little touches and wallah! A fun little gift for friends.