Zucchini Carrot cupcakes

Zucchini Carrot cupcakes
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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Zucchini Carrot cupcakes calories by ingredient
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Introduction

This is a yummy way to use frozen zucchini and carrots from last years garden This is a yummy way to use frozen zucchini and carrots from last years garden
Number of Servings: 24

Ingredients

    1 cup mashed cooked carrots
    1 cup shredded, drained zucchini
    2 cups all purpose flour
    2 cups sugar
    3 large eggs
    1/4 tsp baking powder
    2 tsp baking soda
    2 tsp vanilla flavoring
    3 tsp cinnamon
    1/2 cup chopped almonds
    1 tsp salt

Directions

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.

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