Snack

Zucchini Carrot cupcakes is for Dessert, Snack.

Zucchini Carrot cupcakes takes 20 minutes to prepare.

Zucchini Carrot cupcakes takes 30 minutes to cook.

Zucchini Carrot cupcakes makes 24 servings.

The ingredients for Zucchini Carrot cupcakes are:

1 cup mashed cooked carrots
1 cup shredded, drained zucchini
2 cups all purpose flour
2 cups sugar
3 large eggs
1/4 tsp baking powder
2 tsp baking soda
2 tsp vanilla flavoring
3 tsp cinnamon
1/2 cup chopped almonds
1 tsp salt

Here is how you make Zucchini Carrot cupcakes:

Preheat oven to 350 degrees. Spray cupcake pans with non stick cooking spray.Beat eggs and sugar until blended. Add zucchini and carrots, mix well set aside. In separate bowl, mix flour, baking powder, baking soda, cinnamon and salt. Add liquid ingredients to dry ingredients. Stir until just blended. Add vanilla and almonds. Spoon into cupcake cups. Fill 2/3 full. Bake at 350 degrees for or until a toothpick stuck in middle comes out clean. Makes 24 cupcakes servingsNumber of Servings: 24Recipe submitted by SparkPeople user HWR2036127.

The nutritional information for Zucchini Carrot cupcakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 127.9

• Total Fat: 1.7 g
• Cholesterol: 26.6 mg
• Sodium: 219.0 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 0.9 g
• Protein: 2.4 g