Spiced Zucchini Loaf or Cupcakes with Cream Cheese Frosting

Spiced Zucchini Loaf or Cupcakes with Cream Cheese Frosting


1½ cups all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 ½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

1/8 tsp ground cloves

¾ cup granulated sugar

1/3 cup vegetable oil

¼ cup buttermilk

2 large eggs

1½ tsp vanilla extract

1 cup finely shredded zucchini


Cream Cheese Frosting:

8 oz. cream cheese, softened

½ cup unsalted butter, softened

½ tsp vanilla extract

2 1/3 cups powdered sugar

Chopped pecans, for garnish (optional)

Preheat oven to 350 degrees.  Line 12 muffin cups with paper liners or prepare a loaf pan with butter and flour.

For the bread:

In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, set aside.

In a separate mixing bowl whisk together sugar, vegetable oil, buttermilk, eggs and vanilla until well blended.  Pour in dry ingredients and using a rubber spatula, fold and stir batter just until combined.  Fold in zucchini.  For Cupcakes, divide batter among prepared muffin cups, filling each about 2/3 full (about a 1/4 cup in each).  Bake in preheated oven until toothpick inserted into center comes out clean, about 18-21 minutes.  Cool in pan several minutes and then remove from pan onto a wire rack to cool.  Once cool, frost with cream cheese frosting and sprinkle with pecans in desired.  For Loaf, pour batter into a prepared loaf pan or pans not filling more than 2/3 full.

For the cream cheese frosting:

In the bowl of an electric stand mixer set with paddle attachment, whip cream cheese and butter until smooth.  Mix in vanilla and powdered sugar and mix until light and fluffy.  Frost as desired.

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