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Print This Delicious and Healthy Zucchini Peanut Butter Cupcakes Recipe

Zucchini Peanut Butter Cupcakes Recipe

Zucchini Peanut Butter Streusel Cupcakes

This Zucchini Peanut Butter cupcakes recipe kicks things up a notch with a great peanut butter flavor. I am a firm believer that everything should have a peanut butter version! These cupcakes are so peanut buttery that it hides two cups of zucchini inside.

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup coconut oil, softened
2 cups whole cane sugar
3 eggs
2 teaspoons vanilla extract
3/4 cup creamy peanut butter
2 cups grated zucchini
1 and 1/2 cups dark chocolate chips

Streusel Topping:

1/2 cup brown sugar
1/2 cup flour
3 tablespoons butter

Oven Temp ~ 325°
Baking Time ~ 35 to
Pan Type ~ Two 6 (large) cup cupcake pans or one large and one small cupcake pans
Preheat oven, grease and flour the cups of the cupcake pans. Set aside.

Mix together the peanut butter, oil, sugar, eggs, vanilla, zucchini and dark chocolate chips in a bowl. Set aside. In a separate bowl, mix together the flour, salt, baking soda, and baking powder. Add the wet ingredients to the dry ingredients and mix just until combined.
In a small bowl, combine the brown sugar, flour and softened butter. Mix until the streusel is crumbly.
Grease and flour cupcake pans. Split the batter between the two pans.

Make Streusel topping:

In a small bowl, combine the flour, sugar and butter, stirring with a fork. Sprinkle evenly over all the prepared cupcakes.
Bake until puffed, golden brown and delicious smelling, check with a toothpick inserted into the center, should come out with a few moist crumbs. Let cool for 15 minutes, then serve.

Makes 12 large or 24 small

Nutrition facts:
Serving Size 69 g
Amount Per Serving
Calories 250
Calories from Fat 95
Total Fat 10.5g 16%
Saturated Fat 5.2g 26%
Cholesterol 24mg 8%
Sodium 155mg 6%
Potassium 130mg 4%
Total Carbohydrates 36.0g 12%
Dietary Fiber 1.1g 4%
Sugars 20.0g
Protein 5.2g
Vitamin A 2% • Vitamin C 3% • Calcium 3% • Iron 16%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!