Zucchini Cupcakes with Cream Cheese Frosting

Has your garden produced a surplus of zucchini? Grate one into this batter to create moist and tender cupcakes. Top with cream cheese frosting. Grate some zucchini for these surprisingly delicious, cute cupcakes.

1½ cups all-purpose flour, unbleached, (spooned and leveled)
1 cup dark-brown sugar
2 tsp. baking powder
½ tsp. ground cinnamon
½ tsp. kosher salt
½ cup pecans or walnuts, coarsely chopped
1 zucchini (10 oz), coarsely grated (1½ cups)
1/3 cup olive oil
2 large eggs, lightly beaten
½ tsp. pure vanilla extract
1 recipe Cream Cheese Frosting

Preheat oven to 350°F. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.

In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.

In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).

Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40-45 minutes.

Cool 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.

Makes 12.