Copyright Thomas Saaristo  All Rights Reserved
Zucchini cupcakes
A cupcake recipe for all that summer zucchini

1 1/2 cups flour
1 cup packed dark brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon fine salt
1/2 cup coarsely chopped pecans
10 ounces coarsely grated zucchini
1/3 cup vegetable oil
2 eggs, lightly beaten
1/2 teaspoon pure vanilla extract

Set oven rack in center position and heat oven to 350 degrees Fahrenheit. Line a 12 cup
muffin tin with paper or foil liners

Mix together flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl.
Add the pecans and stir to flour

Combine zucchini, oil, eggs, and vanilla to another bowl; add to flour mixture, and mix just
until combined. Do not over mix

Divide batter evenly among prepared tin cups

Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes

Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool

Frost or glaze as desired