I’m a big fan of adding veggies to deserts or other foods that normally don’t call for veggies. If you haven’t already, check out my overnight bread recipe where I suggest exactly this.
Because there’s so much water in zucchini, they will keep these cupcakes nice and moist for days, meaning you can make them ahead of your party/picnic/what-have-you and have one less thing to worry about the day of.
Dry ingredients:
• 180 g (1 ½ cups) flour of your choice
• 150 sugar of your choice (¾ cup)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
Wet ingredients:
• 140g (about 1 cup) finely grated zucchini (don’t squeeze it dry — you want that moisture)
• 120ml (½ cup) plant-based milk (oat, soy, almond…)
• 80ml (⅓ cup) neutral oil (like sunflower or canola; or melted coconut oil)
• 1 tbsp apple cider vinegar or lemon juice (helps with rise)
• 1 tsp vanilla extract
Optional add-ins:
• 60 g (½ cup) chopped walnuts or pecans
• 40g (¼ cup) raisins or vegan chocolate chips
• Lemon zest for brightness
🧁 Instructions:
1. Preheat oven to 175°C / 350°F. Line a muffin tin with paper liners.
2. Mix the dry ingredients in one bowl.
3. In another bowl, mix the wet ingredients.
4. Combine the wet and dry just until mixed — don’t overmix.
5. Scoop into cupcake liners about ¾ full.
6. Bake for 20–24 minutes, or until a toothpick comes out clean.
7. Let cool completely before frosting. (see below for recipe)
Cream Cheese Frosting (Light, Not Too Sweet)
- 50 g butter (softened) (Vegan options work just fine)
- 100 g cream cheese (I use Oatly’s)
- ~50 g icing sugar (you can adjust to taste — even 40g might work if you like it less sweet)
📝 Instructions:
- Beat the softened butter until smooth.
- Add cream cheese and continue beating until well combined.
- Sift in the icing sugar and mix until smooth and fluffy.
- Chill slightly if needed for spreading consistency.
Keep the frosting in an airtight container in the fridge until you need it. I scoop little spoonfuls out and, using a second spoon, just put a little dollop on top of every cupcake before sprinkling some edible flower petals on top right before serving. Quick and easy!