Zucchini Cupcakes

For me, summer is incomplete without home grown zucchini. Growing up, it was the dinner-time staple. Sadly, my mother wasn't aware of the many delicious ways that zucchini could be prepared, so too many of those summer dinners had a side helping of boiled and wilted zucchini. Luckily, zucchini had one saving grace, and that was in her amazing zucchini bread.

I have adapted the recipe I got from her slightly by adding some vanilla, omitting nuts, and turning it into a cupcake.

Preheat oven to 350˚. Line cupcake tins with wrappers. Makes approximately 24.

Mix wet ingredients:

• 1 1/2 cups sugar
• 1/3 cup brown sugar
• 3/4 cup oil
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups grated zucchini

Whisk together dry ingredients:

• 2 cups flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 1/2 tsp cinnamon

Mix dry ingredients into wet and fill cupcake tins. Bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean.

Let cool completely and frost with cream cheese frosting.

Beat together until smooth:

• 8 oz cream cheese
• 1/2 cup butter

Gradually add:

• 3 cups powdered sugar

and then:

• 1 tsp vanilla