Zucchini Banana Muffins

Zucchini Banana Muffins

Zucchini Banana Muffins are super moist with loads of flavor. The perfect way to use up all that leftover zucchini. These muffins are bursting with flavorful banana and cinnamon. You won’t even taste the zucchini!

The way we see it, if you’re going to get back to a normal routine and send the kids back to school, it’s at least worth starting off the morning on a delicious foot. Right?

Source: Baked by an Introvert

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Chocolate Zucchini Cupcakes

Chocolate Zucchini Cupcakes

Peak zucchini season is from June to August, so now is a good time to get out your old trusty zucchini cake recipe – or your new one! Like the one I used for these chocolate zucchini cupcakes.

If you’re into luscious moist cake and rich chocolate buttercream, then I urge you to try it. This may be my favorite version of chocolate cupcakes, ever! (I know -with zucchini!Who would’ve guessed?)

Source: SprinkleBakes

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Blueberry Zucchini Cupcakes

Blueberry Zucchini Cupcakes

Have you ever had a slice of delicious, moist blueberry, zucchini cake? It’s fantastic, soft, and fluffy – the only downfall is that it requires a fork. You know what DOESN’T have this downfall? A blueberry zucchini cupcake, of course! These delicate little morsels are topped with a bit of lemon buttercream and are full of nutritious zucchini and blueberries to offset the sugar, which means you can have two or three, right?!

Source: I am baker

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Spiced Zucchini Cupcakes with Cream Cheese Frosting

Spiced Zucchini Cupcakes with Cream Cheese Frosting

The fall harvest brings lots of great goodies that can be used to make delicious cupcakes. This zucchini cupcake with cream cheese frosting is sure to become a fall favorite for all anyone who tastes it. A little addition of buttermilk makes these cupcakes light and fluffy, and the cream cheese topping adds the final touch. This is one great way of getting those extra veggies into picky eaters.

Source: Cooking Classy

 

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PINEAPPLE ZUCCHINI CUPCAKES WITH CREAM


Healthy cupcakes are one thing, but tasty ones are another. These pineapple zucchini cupcakes contain two things (obviously, pineapple and zucchini) that you would think wouldn’t go together at all. However, they do, especially when they are combined with flaked coconut, 2 types of flour, cinnamon, nutmeg, ginger, coconut oil, vanilla, and several other ingredients. Bake and then top with a vanilla cream cheese frosting before serving. What a combination – tasty and low in calories!
Source Skinny Taste

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ZUCCHINI CUPCAKES WITH CREAM CHEESE FROSTING


Zucchini is one of those vegetables that manages to transcend basic cooking. Unlike some veggies, they can be used for more than side dishes and main meals — they can also become dessert. These zucchini cupcakes contain cinnamon, brown sugar, walnuts, and, of course, shredded zucchini. They are topped with a cream cheese frosting (made of cream cheese, butter, confectioners sugar and vanilla extract) in order to enhance, not detract from the flavor of the zucchini.
Source Cinnamon Spice & Everything Nice

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Zucchini Cupcakes with Tangy Buttercream Frosting


Zucchini Ginger Cupcakes with Tangy Cream Cheese Frosting are a moist and rich cupcake similar in flavor to a carrot cake. The cake is filled with savory, full bodied ingredients including ginger, fresh grated orange zest, honey, olive oil, and vanilla bean. Grated zucchini give the cake a moist and full texture. The frosting consists of cream cheese, sugar and vanilla as well as ginger, cinnamon, and freshly grated orange zest.
Source Chow

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