It’s summertime which means you (or your neighbor) probably have an overabundance of large, possibly gigantic, zucchini just waiting to be used up.
I actually didn’t plant any zucchini this year because I knew my father-in-law did, and he always sends the big, overgrown, sat- on-the-vine-too-long, ones my way. I’m really glad too because it saves me lots of space in my garden and leaves me room to plant other things.
I’ve been waiting to make these cupcakes but I didn’t have any zucchinis left. Thankfully my neighbor must have been feeling my vibes the other day because she sent her stepson over with some zucchinis and cucumbers. I was so excited I could have kissed him, but I didn’t, instead I just sent them over some cupcakes.
Anyway, what I’m trying to tell you is, if you have a gigantic zucchini or even a surplus of normal-sized ones that you don’t know what to do with, you need to make these cupcakes. They are fabulous! Years ago when I got my Taste of Home Magazine in the mail, these cupcakes were on the cover— I think my mom and I both made them within days of getting that issue in the mail. While the cupcakes themselves are moist and so delicious, it’s the frosting that knocks these out of the park. The frosting is to die for, really it is. In fact, if I end up having any leftover after frosting them, I’ve been known to spread a little extra on EVERY bite of my cupcake!
You have got to try these!Print
Recipe Source: Taste of Home Magazine August/September 1997