Recipe Of The Week: Zucchini Cupcakes

Our garden is finally starting to produce and our first harvest was Zucchini.  I wanted to present it in a way that the kids would like it, so I decided to make cupcakes.  This turned out even better than I had planned!

To get started, you'll need a cupcake pan, a large mixing bowl, measuring cups, and a sharp knife.

Ingredients

  • 2 Cups Grated Zucchini
  • 1 Cup Grated Carrot
  • 1 1/3 Cup Splenda
  • 2/3 Cup Mashed Banana
  • 3 Egg White
  • 3 Cups Whole Wheat Flour
  • 2 tsp Vanilla
  • 2 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1 tsp Ginger

Preparation

  1. Pre-heat your oven to 350 degrees
  2. Spray cupcake/muffin pan or tins with non-stick cooking spray
  3. Grate your carrots and zucchini finely
  4. In a large mixing bowl, combine vanilla, splenda, and egg whites.  Then slowly add grated zucchini, carrots, and mashed banana.
  5. Slowly stir in Flour, Cinnamon, and Ginger
  6. Use a ice cream scooper to place into tins (so they are all even)
  7. Bake in oven for approximately 30 minutes or cooked throughout

You can also make this quick frosting to top it for an even bigger flavor!

Ingredients

  • 8 oz Philadelphia Fat Free Cream Cheese
  • 1 Cup Splenda
  • 1/2 tsp Vanilla

Preparation

  1. Mix cream cheese and vanilla until well blended
  2. Slowly stir in splenda until creamy
  3. Top cooled cupcakes

Now, for the best part – here are the nutritional information and Weight Watchers Points Plus info:

Nutritional Information
Servings 12Serving Size 1 Cupcake with Frosting
CaloriesTotal Fat
1501 g
Points PlusFiber
4 PP6 g
CarbsProtein
29 g8 g
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Recipe Of The Week: Zucchini Cupcakes

  • Author:

Ingredients

To get started, you'll need a cupcake pan, a large mixing bowl, measuring cups, and a sharp knife.

  • 2 Cups Grated Zucchini
  • 1 Cup Grated Carrot
  • 1 1/3 Cup Splenda
  • 2/3 Cup Mashed Banana
  • 3 Egg White
  • 3 Cups Whole Wheat Flour
  • 2 tsp Vanilla
  • 2 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1 tsp Ginger

Instructions

Preparation

  1. Pre-heat your oven to 350 degrees
  2. Spray cupcake/muffin pan or tins with non-stick cooking spray
  3. Grate your carrots and zucchini finely
  4. In a large mixing bowl, combine vanilla, splenda, and egg whites.  Then slowly add grated zucchini, carrots, and mashed banana.
  5. Slowly stir in Flour, Cinnamon, and Ginger
  6. Use a ice cream scooper to place into tins (so they are all even)
  7. Bake in oven for approximately 30 minutes or cooked throughout

You can also make this quick frosting to top it for an even bigger flavor!

Ingredients

  • 8 oz Philadelphia Fat Free Cream Cheese
  • 1 Cup Splenda
  • 1/2 tsp Vanilla

Preparation

  1. Mix cream cheese and vanilla until well blended
  2. Slowly stir in splenda until creamy
  3. Top cooled cupcakes
by Savings Lifestyle: Andrea on July 14, 2011

3 Comments

  • Ginger - July 16, 2011 @ 8:33 am
    1

    So excited to make these! We just pulled out our first zucchini from the garden!!! Thanks for the recipe and the nutritional value:)

  • Tara - July 18, 2011 @ 6:18 pm
    2

    I made this yesterday & it was so good. It took forever though having to grate the zuchini & carrots finely. Does it make a big deal if it’s grated bigger? I have a nice mandoline with a grater but it’s not fine. Also next time I will probably wait to ice them until I’m eating them because I had to put them in the fridge because of the icing & they’re kind of hard from being cold. Thanks for the yummy healthy recipe!

    • Savings Lifestyle: Amber - July 19, 2011 @ 10:34 pm
      2.1

      I just use a small hand grater to do mine. As long as you wouldn’t mind the larger pieces, it would probably still be fine.

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