Zoo-Key-Nee

Normally I have the cupcake of the week planned out by the time I go to the grocery store on Sunday. This week, that was not the case. By Wednesday morning, I had no clue what I was going to do. During the day I finally decided to put some of the zucchini that my aunt gave me to sweet use.
On Thursday I woke up and hit the kitchen. When my husband called during his lunch break I told him I'd made the cupcake of the week. He asked me what kind and I said "zucchini." He instantly proceeded to ask me "Why?" I said "Why not?" I could tell he was a bit weirded out by the idea, and reluctant to tell me that it sounded like a delicious idea. Boy, did his tune change when he took a bite!!
I think that zucchini's are underestimated. When I mention zucchini bread to people, many of them immediately think that it's going to be gross. When I say that I'm incorporating zucchini in dinner, I see weirded out faces all around. It's time for everyone to realize what a universally delicious ingredient this is! Not only can you  make a yummy breakfast loaf out of it, you can saute it up and serve it with your favorite protein, AND create a delish dessert out of it, too! I hope that this cupcake helped make people think twice about avoiding this yummy veggie.

Spiced Zucchini Cupcake with Cinnamon Cream Cheese frosting:
Inspired by Heather Christo Cooks

For the cupcake:
1 c vegetable oil
2 1/4 c granulated sugar
3 eggs
3 c all-purpose flour
2 1/2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp kosher salt
2 c zucchini, shredded

For the frosting:
8 oz cream cheese, room temperature
1 c unsalted butter
1 tsp vanilla
1-2 tsp water
2 tsp cinnamon
4 c confectioners' sugar

Preheat your oven to 350 degrees and coat insides of cupcake pans with shortening, or a baking spray. Set aside.
In the bowl of your mixing bowl, combine oil and sugar. Mix for 2 minutes, or until nice and creamy. Add your eggs, one at a time, ensuring that they are properly blended in. Mix for another 2 minutes until it looks like pudding. While this is mixing, combine all of your dry ingredients in a medium bowl. Once the oil mixture is pudding-esque, reduce mixer to low and begin adding flour mixture slowly. Batter will begin to get very thick, but keep going. Once all of the flour has been added and combined in mixture, turn off mixer and remove bowl. Give batter a few stirs to make sure flour is incorporated. Add your zucchini and mix well.

Grab your trusty scoop and scoop batter into prepared baking pans, filling about 2/3 full. Bake these for 17-19 minutes or until toothpick comes out clean. Leave in pans to cool for only about 5 minutes, then carefully remove them from your pan. I served these right-side up, like a normal cupcake, but my husband thought they would be successfully served upside-down, too....like the picture. I think when I make them again, they will be upside-down. If you are serving in this manner, cool them upside down on the rack.

While these cool, toss your cream cheese and butter in a clean mixing bowl. Using whisk attachment, whip until nice and creamy, then add vanilla and about 1 tsp water. When combined, add cinnamon and  confectioners' sugar. Whip until light and fluffy. Add additional water until desired consistency is reached.

Spread or pipe onto cupcakes, and enjoy!