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Use up all of that fresh zucchini from your garden in these amazing cupcakes!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Cake
Servings: 18



  • 3 eggs
  • 1 1 /3 cups sugar
  • 1/2 cups coconut oil
  • 1/2 cup orange juice
  • 1 tsp almond extract
  • 2 1/2 cups flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp ground cloves
  • 1 1/2 cups shredded zucchini


  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 1/2 cups powdered sugar


  • In a large bowl, beat eggs, sugar, oil, orange juice and almond extract.
  • Combine the dry ingredients in a separate bowl and then add to the egg mixture and mix until well combined. Add zucchini and mix well.
  • Fill greased or paper-lined muffin cups about 2/3 full. Bake at 350 for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.
  • Frosting-Combine brown sugar, butter and milk in a saucepan and bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat and stir in the vanilla.
  • Cool to lukewarm and then beat in the powdered sugar until frosting reaches spreading consistency. If you want thicker frosting, add up to 1/2 cup more powdered sugar. Frost cupcakes and enjoy!