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).

6 Comments


  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!)

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

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

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

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

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    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?

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      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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