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This recipe is the perfect answer to the age old question: how can I use all the zucchini from my garden? Or how about overgrown zucchini that's too tough for the more common preparations? As anyone who grows zucchini in their garden knows, they can go from the perfect size to massive overnight, but this recipe is a creative and delicious way to use it all!

NOTES: Prep time 20 mins; cook time 35 mins; makes 12 cupcakes


2 cups AP Flour
2 teaspoons cinnamon
2 teaspoons baking powder
1/4 teaspoon baking powder
1 teaspoon kosher salt
3 eggs
2 cups sugar
1 cup good olive oil
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)
The zest of 1 orange
2 cups grated zucchini (2 large or 3 medium)
1 cup chopped pecans or walnuts
1/2 cup raisins (golden or regular)

For the frosting:

1 stick of butter, softened
1 x 8 oz brick cream cheese, softened (not whipped) 
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt



*Preheat oven to 350 degrees

*Butter and flour your cupcake tins

1. Whisk flour, salt, baking soda and powder, and cinnamon together in a bowl and set aside

2. In a mixer, start by beating the eggs on high speed for about a minute until frothy

3. Turn the speed to low and mix in the olive oil, sugar, extract(s), and orange zest. Once fully combined, add the flour a little at a time until thoroughly mixed in

4. Remove bowl from the mixer and using a rubber spatula fold in the nuts and raisins

5. Using a measuring cup to keep the sizes even, add your cake batter to your prepared cupcake tins, filling to halfway up the mold (usually about 1/3 cup)

6. Bake at 350 degrees for 35 mins or until a toothpick comes out clean

7. Allow cupcakes to cool for 15 mins, then remove from the tin. Cool completely before icing.

To make the frosting:

1. In a mixer, combine all ingredients and mix until smooth and evenly combined

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