Before we get started, I have to say that I cannot claim the genius of these cupcakes entirely. I found this recipe on Green Kitchen Stories, and I’ve made it over and over again, for a baby shower, for fun, and now for our blog. I have tweaked the recipe quite a bit and I’ m really happy with the results. Luise & David are great at making super healthy desserts that are just sweet enough. The original version of these cupcakes are really heavy on the spices, they compliment well with the icing, but I backed off on the spices and added just a touch more maple syrup. I also blitzed the icing with an immersion blender to make it extra creamy.
I used a beautiful striped safari summer squash, but any variety of summer squash will work (even yellow). Did you know that zucchini is a variety of summer squash and they all have a similar flavor? When we pack CSA Shares a variety of squash goes in to the shares, you might get one or two of the 5 – 6 varieties we grow. Hold out for a green one if you like, or if you can’t wait to make these just use a yellow one. As far as baking this is a simple recipe similar to a carrot cake or banana bread, whisk together the wet and dry ingredients and then combine them. Fold in the zucchini and walnuts.
Another thing I changed from the original recipe, is the flour. I made this batch with King Arthur Flour White Whole-Wheat Flour. If you eat wheat, this flour is great for baking. We’ve used it for pizza and these cupcakes. I’m planning on experimenting with it more as the CSA Season continues! It’s 100% whole wheat flour, but a lighter variety that lends itself well to baking. In the cupcakes I noticed that they rose a little higher and were a little lighter than the spelt version. The original recipe calls for spelt flour, which also tastes great! Look for the locally produced Farmer Ground Flour.
While the cupcakes are baking make the icing. I let the cream cheese sit out while I was making the cupcake batter. It should be really soft. Mix the ingredients with a spatula, then blend until smooth with an immersion blender. The frosting will be really soft, store it in the refrigerator until you need it and serve the cupcakes right after frosting. If making in advance, store the cupcakes and frosting separately and frost just before eating.
Zucchini Cupcakesadapted from Green Kitchen Stories
1 ripe banana
3 organic eggs
1/2 cup maple syrup
1 1/2 cup white whole wheat or spelt flour
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground cardamom (optional)
1/2 tsp ground cloves
1/4 tsp ground allspice
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cup zucchini, shredded
4 tablespoons (half stick) organic butter
1/2 cup raw walnuts nuts, coarsely chopped
Zucchini & Lime Frosting
8 oz plain cream cheese
3 tbsp maple syrup or honey
1/2 organic lime, juice and zest
1/4 cup zucchini, finely shredded
Preheat the oven to 350°F Mash the banana in a bowl, add eggs and maple syrup, whisk thoroughly to combine. Melt the butter and add it to the egg mixture. Stir together dry ingredients and add to the wet mixture. Stir until just mixed. Fold in zucchini and walnuts. Spoon batter into a muffin pan lined with cupcakes liners and bake for 20 minutes or until golden brown and firm.
Making the Frosting: Add all ingredients in a bowl and mix. Blend with immersion blender. Place in the fridge while baking the muffins.