“These are wonderfully moist. This is a rather large batch so you can cut it in half.”
READY IN:
35mins
SERVES:
30
YIELD:
30 cupcakes
UNITS:
US

Ingredients Nutrition

  • 6 eggs
  • 2 23 cups sugar
  • 1 cup vegetable oil
  • 1 cup orange juice, concentrate (do NOT dilute)
  • 2 teaspoons almond extract
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 5 cups flour
  • 3 cups zucchini, shredded and packed (in measuring cup)
  • 2 cups frosting

Directions

  1. Preheat oven to 350. Line or grease muffin pans.
  2. Beat together eggs, sugar, oil, orange juice, almond extract, powder, soda and salt.
  3. Add flour and mix well.
  4. Stir in zucchini.
  5. Fill muffin cups 3/4 full.
  6. Bake 20-25 minutes or until toothpick comes out clean.
  7. Frost with frosting of your choice. Cream cheese frosting works great.

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