30 Oct

Zucchini Cupcakes (They Don’t Taste Like Zucchini, I Promise)

Posted by Jenna, Under Cooking

I was in bed, flipping through blog posts from other people and I thought “I kind of want to write a blog post of my own”. It’s 8:30 and That Husband isn’t home from work yet… why not?

I’ll start with something simple. I made these zucchini cupcakes with cinnamon cream cheese frosting a few weeks ago and really enjoyed them. You should make them for yourself (although if you want to buy zucchini in-season you might have to wait until next year… ooops).


  1. Yummy! I’ll be bookmarking this for next summer…when the zuchinni is trying to strangle me.
    Take that you vines!

    Ha. I’m in such a mood today.

    So Jenna..I couldn’t remember…have you any experiance cooking with maple syrup or molasses or sucanat? I just got rid of the last of our plain sugar and started buying the less processed stuff. So far they seem to work very well in lower sugar recipes…something I should have accounted for when I made cookies (sooo very sweet with the sucanat!)

  2. I missed your posts Jenna! Glad to see you back again – hope it’s not too long till the next one!

  3. Oooooo! YUM! I love Zucchini cake so I think this would be lovely.

  4. Yum! Those look delicious! Glad to see you back!

  5. Yum, these look really good. Do you think these would work with coconut flour or almond flour for us grain-free folk?

    Jenna Reply:

    I have no idea… BUT I went grain-free yesterday! Been resisting for a long time, but it was a good move. Maybe I’ll know more about using coconut or almond flour in the next few months?


      I'm a farm-raised almost-crunchy stroller-pushing picture-taking lifestyle-blog-writing gastronomy-obsessed divine-seeking thrift-store-combing cheese-inhaling pavement-pounding laughter-sprinkling lover of individuality and taking chances.
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