This post may contain affiliate links. Please read my disclosure policy.
(adapted from a recipe by Virginia LaPierre as posted on Taste of Home)
1 1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups shredded zucchini
Preheat the oven to 350 degrees. Line 18-24 muffin cups with cupcake liners. In a medium bowl whisk the dry ingredients together including flour, cinnamon, baking powder, baking soda, salt, and cloves. In a large mixing bowl whisk the eggs, sugar, canola oil, almond extract and orange juice. Slowly add the dry ingredients mixing until well blended. Fold in the shredded zucchini. Fill paper-line muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes. Cool for 10 minutes then transfer to a wire rack and cool completely.
Cream Cheese Frosting:
1 8-ounce package cream cheese, softened
1 stick of butter, room temperature
1 teaspoon vanilla
1 box of confectioners’ sugar
Beat the butter, vanilla and cream cheese together until blended. Add the sugar and beat until smooth. Ice cupcakes and store in the refrigerator.
Thanks so much for stopping by! I’m looking at wedding venues today with my future daughter-in-law and the birthday boy. Traveling husband is traveling of course. My daughter Allie and I are having dinner tonight and going pumpkin shopping tomorrow. And last but not least, I’m making a Tiramisu Pie! I hope this turns out “prettier” than last week’s pie. I also hope you have a beautiful Fall weekend with blue skies and colorful leaves. Take care!