Zucchini Carrot cupcakes
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Directions
1 cup mashed cooked carrots1 cup shredded, drained zucchini2 cups all purpose flour2 cups sugar3 large eggs1/4 tsp baking powder2 tsp baking soda2 tsp vanilla flavoring3 tsp cinnamon1/2 cup chopped almonds1 tsp salt
Preheat oven to 350 degrees.
Spray cupcake pans with non stick cooking spray.
Beat eggs and sugar until blended. Add zucchini and carrots, mix well set aside. In separate bowl, mix flour, baking powder, baking soda, cinnamon and salt. Add liquid ingredients to dry ingredients. Stir until just blended. Add vanilla and almonds. Spoon into cupcake cups. Fill 2/3 full. Bake at 350 degrees for or until a toothpick stuck in middle comes out clean.
Makes 24 cupcakes servings
Number of Servings: 24
Recipe submitted by SparkPeople user HWR2036127.
Spray cupcake pans with non stick cooking spray.
Beat eggs and sugar until blended. Add zucchini and carrots, mix well set aside. In separate bowl, mix flour, baking powder, baking soda, cinnamon and salt. Add liquid ingredients to dry ingredients. Stir until just blended. Add vanilla and almonds. Spoon into cupcake cups. Fill 2/3 full. Bake at 350 degrees for or until a toothpick stuck in middle comes out clean.
Makes 24 cupcakes servings
Number of Servings: 24
Recipe submitted by SparkPeople user HWR2036127.
Nutritional Info Amount Per Serving
- Calories: 127.9
- Total Fat: 1.7 g
- Cholesterol: 26.6 mg
- Sodium: 219.0 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 0.9 g
- Protein: 2.4 g
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