Snack

Zucchini Cupcakes - Martha Stewart is for Snack.

Zucchini Cupcakes - Martha Stewart takes several minutes to prepare.

Zucchini Cupcakes - Martha Stewart takes several minutes to cook.

Zucchini Cupcakes - Martha Stewart makes 12 servings.

The ingredients for Zucchini Cupcakes - Martha Stewart are:

1.5 C. flour
1 10 oz. zucchini (1.5 cups)
2 eggs
1/3 C oil
1/2 t. vanilla extract
1 C. brown sugar
2 t. baking powder
1/2 t. cinnamon
1/2 C. chopped walnuts
1/2 t. salt

Here is how you make Zucchini Cupcakes - Martha Stewart:

Directions?g Step 1Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside. ?g Step 2In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts. ?g Step 3In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix). ?g Step 4Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes. ?g Step 5Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day. ?X Serving Size: 1 muffin (makes 12)Number of Servings: 12Recipe submitted by SparkPeople user PENWIG843.

The nutritional information for Zucchini Cupcakes - Martha Stewart is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 193.3

• Total Fat: 13.3 g
• Cholesterol: 40.8 mg
• Sodium: 192.4 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 0.9 g
• Protein: 2.8 g