Zucchini Desserts

Peanut Butter Chocolate Chip Zucchini Cake

Ingredients

  • 1/3 cup creamy peanut butter
  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1-1/2 cups all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk
  • 1 cup shredded zucchini
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup semisweet chocolate chips

Directions

Preheat oven to 350°. In a large bowl, cream peanut butter, butter and brown sugar until blended. In another bowl, whisk 1-1/4 cups flour, salt and baking soda; add to creamed mixture. Beat just until mixture is sandy. Remove 1/2 cup crumb mixture for topping.

To remaining mixture, beat in remaining flour, egg, vanilla, and buttermilk. Stir in zucchini. Spread into a

greased 9-in. round baking pan. Stir cinnamon into reserved topping. Sprinkle over batter; top with chocolate chips.

Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.

Zucchini Cupcakes

Ingredients

  • 3 large
  • 1-1/3 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup orange juice
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1-1/2 cups shredded zucchini
    FROSTING:
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 to 2 cups confectioners’ sugar

Directions

Preheat oven to 350°. Beat first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack.

For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes.

Morning Glory Muffins

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups whole wheat flour
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 3 eggs
  • 3/4 cup applesauce
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1 cup grated zucchini
  • 1 medium tart apple, peeled and grated
  • 1 8-ounce can crushed pineapple, drained
  • 1/2 cup sweetened coconut flakes
  • 1/3 pecans; coarsely chopped

Directions:

Preheat oven to 350° F. Grease or line a muffin tins with paper liners.

In a large bowl, combine flours, sugar, cinnamon, nutmeg, baking soda and kosher salt. Whisk the dry ingredients until thoroughly combined.

In another bowl, combine the eggs, applesauce, vegetable oil and vanilla. Stir in carrots, zucchini, apple, pineapple, coconut and pecans.

Combine wet and dry ingredients and mix until thoroughly combined, but do not overmix.

Fill greased or paper-lined muffin cups two-thirds full. Bake in preheated oven for 20-22 minutes, or until a toothpick comes out clean.

Allow muffins to cool in the pan for about 5 minutes before removing to a wire rack.

Like Jo’s Oven or Sinfully Sweet Treats? Try our custom cakes and cupcakes today! Don’t have time to make candies? No problem! To see our portfolio of cakes and cupcakes, follow us on Facebook @seductivelysweetcakes and Instagram @sscakesncandies. At Seductively Sweet Cakes and Candies, I specialize in both buttercream and fondant for all your cake decorating needs. Contact me today to start building the cake or cupcakes of your dreams, (907) 978-1195 or sscakesncandies@gmail.com.

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