Kim's Zucchini Cupcakes



  • 2 medium zucchini or 1 large one

  • 2 1/2 cups of flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 teaspoons cinnimon

  • 1/2 teaspoon ground cloves

  • 3 eggs

  • 1/2 cup vegetable oil

  • 1 1/3 cups sugar

  • 1 teaspoon almond extract

  • 1/2 cup orange juice (optional)


  • Powdered sugar

  • Milk

  • Lemon juice


  • Preheat oven to 350 degrees.

  • Shred zucchini, you need about 1 1/2 cups. Set aside.

  • In a large bowl mix flour, baking powder, baking soda, salt, cinnamon and cloves. Set this bowl aside.

  • In a mixing bowl beat eggs on #4.

  • Stir in oil, sugar, orange juice, almond extract and zucchini.

  • Add your dry ingredients.

  • After everything is mixed well pour into an ungreased pan or into paper cupcake holders.

  • Bake for 35-40 minutes or until done.


  • This icing is basically your choice. if you want a lot of it then i suggest maybe two cups of the powdered sugar. if you want less then only one cup.

  • Add a tablespoon of milk at a time until you get the consistence you want.

  • Add lemon juice until you get the flavor you desire.

  • Drizzle icing on top of cake and enjoy

Kim was a 2016 and 2017 Intern, and her pages can be found here and here!