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Zucchini Cupcakes
At a Glance
- Total
- 1 hr
- Servings
- 20 servings
Categories
- Dessert
- Baking
Dietary
- Vegetarian
Allergens
- Eggs
Servings & Nutrition
Original recipe serves 20. Current scale: 1x.
Calories
112
per serving
2240 for selected servings
Fat
6.2g
per serving
124g for selected servings
Sugar
13.4g
per serving
267g for selected servings
Protein
0.9g
per serving
18g for selected servings
Carbohydrates
13.4g
per serving
267g for selected servings
Nutrition is approximate based on the ingredient list. Please verify for dietary or medical needs.
Zucchini cupcakes made with eggs, sugar, and vegetable oil.
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Ingredients
- 3 eggs
- 1 1/3 cups sugar
- 1/2 cup vegetable oil
Instructions
Preheat the oven and line or grease cupcake pans.
Beat the eggs, sugar, and vegetable oil together until combined.
Prepare the zucchini cupcake batter with the remaining recipe ingredients as needed.
Divide the batter among the cupcake cups.
Bake until the cupcakes are set and a tester inserted in the center comes out clean.
Cool before serving.
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