Ingredients
The following ingredients have 12 Servings
- 3 eggs, (lightly beaten)
- 1 cup vegetable oil
- 3 tsp. McCormick® vanilla extract
- 2 ¼ cup granulated sugar
- 2 cups finely shredded and drained zucchini
- 3 cups all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- 1 cup fresh blueberries, (you can reserve a few for garnish if so desired)
- 1 tsp. salt
- ½ cup butter (room temperature)
- 2 cups confectioners sugar
- Juice of one small lemon (about 1 tablespoon)
- 1 tsp. McCormick® vanilla extract
- ⅛ tsp. salt
Instruction
- Preheat oven to 350 degrees F.
- Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
- In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
- Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly in cupcake pan(s).
- Bake 16-18 minutes in the preheated oven, or until a toothpick inserted in the center of cupcake comes out clean. Cool 20 minutes in pans, then turn out onto wire rack to cool completely.
