I love how these zucchini cupcakes turn out so soft, moist, and flavorful. The shredded zucchini adds great texture and keeps the cupcakes tender, while the warm spices and creamy frosting take them over the top. It’s one of those recipes that surprises people when they realize there are vegetables in it.
Why You’ll Love This Recipe
I put this recipe on repeat during zucchini season. It’s quick to whip up, doesn’t require fancy ingredients, and always delivers incredible flavor. The cupcakes are light yet satisfying, not too sweet, and the cream cheese frosting adds a perfectly tangy finish. It’s a great way to sneak in extra veggies while still enjoying a rich dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All‑purpose flour
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Ground cinnamon
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Baking powder
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Baking soda
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Salt
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Ground cloves or allspice
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Eggs, room temperature
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Granulated sugar
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Vegetable oil
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Orange juice
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Almond extract (optional)
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Shredded zucchini, lightly blotted
For the Cream Cheese Frosting:
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Cream cheese (block-style, softened)
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Unsalted butter, room temperature
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Confectioners’ sugar, sifted
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Vanilla extract
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Pinch of salt
Directions
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I start by preheating the oven to 350°F and lining my muffin tin with paper liners.
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Then I whisk together the flour, cinnamon, baking powder, baking soda, salt, and cloves in a mixing bowl.
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In a separate bowl, I beat the eggs and sugar until frothy, then mix in the oil, orange juice, and almond extract.
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I slowly add the dry ingredients into the wet mixture until just combined, then fold in the shredded zucchini.
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I fill each cupcake liner about ¾ full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
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While they cool on a wire rack, I make the frosting by beating the cream cheese and butter until smooth. Then I add the confectioners’ sugar, salt, and vanilla, mixing until the frosting is fluffy and creamy.
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Once the cupcakes are completely cool, I frost them generously.
Servings and timing
This recipe makes about 18 standard cupcakes. Prep time takes around 15 minutes, baking time is 18 to 20 minutes, and I allow at least 20 more minutes for cooling and frosting—so the whole process takes about 1 hour from start to finish.
Variations
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I sometimes toss in mini chocolate chips or chopped walnuts for extra texture.
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Instead of almond extract, I’ve swapped in vanilla or even a touch of lemon zest for a citrusy note.
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For a healthier version, I’ve used half whole wheat flour or subbed in applesauce for some of the oil.
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These also work great as mini cupcakes—just bake for around 10 minutes and check early.
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I’ve even made them into a loaf for slicing, baking for about 45–50 minutes instead.
Storage/reheating
I keep the frosted cupcakes in an airtight container in the fridge for up to 3 days. If I want to prep ahead, I store the unfrosted cupcakes at room temperature for 1 day, or freeze them for up to a week. When ready to serve, I bring them to room temperature and frost fresh. Reheating isn’t really necessary unless I’ve frozen them—then I just let them thaw on the counter.
FAQs
Do I need to peel the zucchini?
No, I don’t peel it. The skin softens during baking and blends right in. Plus, it adds a nice color and more nutrients.
Can I taste the zucchini in the cupcakes?
Not at all. The zucchini gives moisture but has a mild flavor, so it doesn’t stand out. Most people don’t even realize it’s in there.
Can I use this recipe for a cake instead of cupcakes?
Yes, I’ve made it as a layer cake and it works beautifully. Just pour the batter into two greased 8-inch round pans and bake for about 25 minutes.
What’s the best way to frost them?
I like to use a piping bag with a large star tip, but if I’m in a hurry, I just spread the frosting on with a butter knife—it still looks and tastes great.
Can I make these ahead of time?
Yes, I often bake the cupcakes a day or two ahead, then frost them the day I plan to serve. They also freeze well if I need to prep further in advance.
Conclusion
These zucchini cupcakes are one of my favorite ways to enjoy summer’s harvest. They’re easy to make, perfectly spiced, and always a crowd-pleaser. Whether I’m baking them for a picnic, a birthday, or just because I have too much zucchini, they never disappoint.
