Sunday, January 6, 2008

Zucchini Ginger Cupcakes


Okay, these are really, really good. I made these because I had some zucchini in the fridge that I was too stingy to throw away. Omit the frosting, and these cupcakes could easily pass for muffins. With chopped candied ginger, orange zest, zucchini, and honey, they turn out really moist, have a great texture, and have that “good-for-you” appearance (although they’re not really low-fat).
Zucchini Ginger Cupcakes

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