Zucchini Spice Cupcakes
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons freshly ground cinnamon
¼ teaspoon ground cloves
1 /2 cup canola oil
2 large eggs
1 tablespoon pure vanilla extract
¾ teaspoon finely grated lemon zest
2 cups packed light-brown sugar
3 cups packed grated zucchini
1 cup walnuts toasted and coarsely chopped
Preheat oven to 350°F. Line muffin tins with paper liners. Whisk together flours, soda, powder, salt, cinnamon, nutmeg, and cloves. In separate bowl, combine applesauce, oil, eggs, vanilla and lemon zest until well blended. Stir in brown sugar until smooth followed by zucchini, then add flour mixture and stir until just combined. Stir in walnuts.
Divide batter evenly among lined cups, filling each three-quarters full. Bake until a toothpick inserted in centers comes out clean, about 20-22 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
I used store bought cream cheese frosting but I think that if I make these again I will definitely go homemade cream cheese frosting.