Fab Food Friday

Last week I told you that I sent zucchini cupcakes to work with Doug. They got rave raviews. I'm sure his students (co-workers who only wish they were as talented at Doug. I jest. Kind of.) wish I would send goodies every week.

So here is this week's recipe:
Sweet Zucchini Cupcakes with Cream Cheese Frosting
A reader recipe from Everyday Food

Makes 12 * Prep Time 20 minutes * Total Time 1 hour 30 minutes

You'll Need
1 1/2 c all purpose flour (spooned and leveled)
1 c packed dark brown sugar
2t baking powder
1/2 t ground cinnamon
1/2 t salt
1/2 c coursely chopped pecans or walnuts (optional)
1 zucchini, coarsely grated (1 1/2 c)
1/3 c vegetable oil
2 large eggs, lightly beaten
1/2 t vanilla extract

Directions:
Preheat oven to 350. Line muffin tin with paper cups.

In a medium bowl mix 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 until combined. Do not over mix.

Divide batter among cups. Bake until a toothpick insrted comes out clean; 40 to 45 minutes.

Cool completely.

Make cream cheese frosting:
Beat 4 T room temperature unsalted butter and 4oz room temperature bar cream cheese until smooth. Add 2 c confectioners sugar and 1/2 t vanilla extract. Beat until light and fluffy. Refrigerate until ready to use.