Zucchini Cupcakes..... If you have zucchini in your garden, you need a variety of recipes!

Zucchini Cupcakes

Ingredients:

1 1/2 cups all purpose flour

1 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup coarsely chopped pecans

1 1/2 cups coarsely grated zucchini

1/3 cup vegetable oil

2 large eggs, lightly beaten

1/2 teaspoon vanilla extract

Cream Cheese Frosting, recipe follows

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Cream Cheese Frosting

4 Tablespoons unsalted butter

4 ounces bar cream cheese

2 cups confectioners sugars

1/2 teaspoon vanilla extract

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Directions:

Cupcakes

Preheat oven to 350 degrees. Line muffin tins with paper liners. Set aside.

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In a medium bowl mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.

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In another bowl combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not over mix). Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.

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Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile make the Cream Cheese Frosting. Using an offset spatula or butter knife, spread frosting on cupcakes.

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Frosting:

In a medium bowl, with an electric mixer, beat room temp butter and room temp cream cheese until smooth. Add confectioners sugar and vanilla: beat until light and fluffy. Refrigerate until ready to use. Can be refrigerated up to one day. Yields 12 cupcakes and frosting.