Zucchini Cupcakes

A good use for leftover zucchini if you do not want bread. And the caramel frosting is to die for.

3 eggs
1 1/3 c. sugar
½ c. canola oil
½ c. orange juice
1 tsp. almond extract
2 ½ c. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. ground cloves
1 ½ c. shredded zucchini

Caramel Frosting:
1 c. packaged brown sugar
½ c. butter
¼ c. milk
1 tsp. vanilla extract
1 ½ to 2 c. confectioners’ sugar


1. Preheat oven to 350°. In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
2. Fill paper lined muffin cups two-thirds full. Bake for 20-25 minutes or until toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.
3. For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
4. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes.

Yield: 1 ½ to 2 dozen cupcakes