Confetti Lemon Blueberry Zucchini Cupcakes
To me there is nothing better than disguising vegetables into a delicious treat to make me feel a little less guilty. This cupcake recipe is one of my favorites and it's so easy to make, I hope that you enjoy it as much as I do.
12 Cupcakes, Approx. 1hour
What You'll Need
2 Large Zucchinis, finely shredded
2 Medium Eggs, lightly beaten, room temperature
½ Cup of Vegetable Oil
1½ tsp Vanilla Extract
1 Cup Sugar
Juice from ½ a Lemon
Zest from ½ a Lemon
1½ Cup All-Purpose Flour
½ tsp Salt
1⁄8 tsp Baking Soda
½ tsp Baking Powder
1 Tbsp Colorful Sprinkles
½ Pint Fresh Blueberries
All You Need To Do
Preheat oven to 350° F.
Prepare your zucchini. In a fine mesh cloth, squeeze as much liquid out of your zucchini as much as possible.
In a large bowl, add your lightly beaten eggs, sugar vegetable oil, vanilla extract and lemon juice. Mix it until combined on low speed.
Fold in your zucchini to the mix.
Increase the speed of your mixer to medium and slowly add your flour to the mix.
Add your sat, baking soda, baking powder and lemon zest.
Stop the mixer and gently fold in your blueberries and sprinkles.
Spoon the batter into lightly greased cupcake tins or you can use cupcake liners, and fill ¾ of the cup up.
Bake for about 30-40 mins or until toothpick comes out clean when inserted into middle of cupcake.
Let it cool in the pan for 20 mins. Then remove and place on wire racks until completely cooled before icing.
Serve with lemon cream cheese frosting and garnish with some fresh blueberries, lemon and sprinkles, if desired.
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