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Lemon Lime Zucchini Cupcakes

Submitted by refashionista on Mon, 2010-09-27 17:41
in

You can add this recipe to your "zucchini" file, as yet another way to use up that plentiful vegetable! This is quick and easy, and the whole wheat flour takes a bit of the edge off the sweetness. I've iced them with an icing based on this lime buttercream topping from recipegirl.com.

I like to think that the wholesomeness of the whole wheat flour and zucchini make up for the unwholesomeness of the rich lime buttercream icing, but who am I kidding? ;) The icing will cover a double batch of cupcakes.


Lemon Zucchini Cake

Ingredients:

Wet

  • 2 eggs
  • 1/2 cup cooking oil
  • 1 cup granulated sugar
  • 1 cup grated zucchini
  • zest of one lemon
  • 1 tsp vanilla
  • 1/2 tsp lemon extract

Still have zucchini left after the relish? Zucchini bread!

Submitted by metawidget on Thu, 2009-08-27 22:34
in

At a zucchini every 2-3 days from our patch, we have been eating this bread for breakfast almost every day.

This recipe is adapted from the Bon Appétit cookbook, but makes two loaves instead of one and cuts down a bit on the sugar.

It is a bit lighter and crustier than typical zucchini bread. One loaf is good for four hungry people for breakfast.

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