Zucchini Honey Cupcakes with Honey-Cream Cheese Icing

I can't quite claim that these cupcakes are health food--but it's safe to say that these cupcakes are at least better for you  most other cupcakes.  They're made with olive oil and honey and they're delicious!  Delicate, not-too-sweet, and  very satisfying.  The original recipe comes from a July 2006 issue of Gourmet Magazine, now available here on Epicurious.

I will confess that initially, Robert was not ecstatic about these cupcakes.  That might have something to do with the fact that he grabbed one before it had time to cool and ate it without any frosting. They were a little greasy when they first came out of the oven, but once they cooled (and even after after two days!) they were moist and delicious.  Lots of baked goods made with honey taste better the next day--and the honey helps to keep baked goods fresh. 

Zucchini Honey Cupcakes 
1/3 cup crystallized ginger (about 1 3/4 oz.), coarsely chopped
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon finely grated lemon (or orange) zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (I used 1 medium-sized zucchini that seemed to be perfect)
3/4 cup mild olive oil
3/4 cup mild honey
2 large eggs
1 1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees and line 18 muffin cups with liners.  In a food processor, pulse the crystallized ginger until it's finely ground.  Add flour, ground ginger, cinnamon, lemon zest, salt, baking soda and baking powder to bowl of food processor and pulse to combine.  In a medium bowl, whisk the zucchini, oil, honey, eggs and vanilla.  Add the flour mixture and stir until just combined--don't over mix.  Spoon the batter in the muffin cups, filling no more than 1/2 full so that they don't burst over the sides.  You should have enough for 18 regular-sized cupcakes.  Bake for about 20 minutes until toothpick inserted in center of a cupcake comes out clean.  Cool completely before frosting with Honey-Cream Cheese Icing.  Don't frost if you're not eating them right away.

Honey-Cream Cheese Icing
1 8-oz package cream cheese, softened 
2-4 tablespoons honey (according to taste)
1 teaspoon pure vanilla extract 
Beat the cream cheese until very smooth.  Add 2 tablespoons of the honey and the vanilla and beat until well blended.  Taste.  Add some more honey if you'd like the icing to be sweeter.  Should make enough for 18 cupcakes.   

 

Zucchini Honey Cupcakes

Having trouble keeping ahead of your zucchini production?  If a few of those zukes have gotten a little large, here's a great way to use the surplus.  These cupcakes are moist and delicate, with the added benefit of using olive oil instead of butter. They don't even need frosting.  I've include a frosting recipe here in case you can't eat a cupcake without it.  They're adapted from a recipe in the July 2006 issue of Gourmet.  I sure do miss that magazine!
Zucchini Honey Cupcakes
1/3 cup crystallized ginger, coarsely chopped (1 and 3/4ths ounce)
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (or other summer squash)
1 tablespoon fresh ginger, finely grated
1 teaspoon orange zest, finely grated
3/4 cup honey (I used our summer honey)
3/4 cup olive oil (not extra virgin)
2 large eggs, lightly beaten
1 teaspoon vanilla

Preheat oven to 350.  Line muffin tins with papers (you'll need 18).
In a food processor, pulse the crystallized ginger a few times to finely chop--don't overdo this, or you'll have ginger mush.  Add the flour, cinnamon, salt, baking soda and powder and pulse until combined.

In a bowl, combine the zucchini, ginger, orange zest, honey, olive oil, eggs and vanilla and whisk to thoroughly.Add the flour mixture and stir until just combined.  Fill paper liners with batter about 3/4ths full and bake until a toothpick inserted in the center comes out clean--about 20 minutes.  Cool completely before frosting.

CREAM CHEESE & HONEY FROSTING
8 ounces cream cheese, softened
1/4 to 1/3 cup honey
1 teaspoon vanilla
1 teaspoon fresh ginger, finely grated
1/2 teaspoon orange zest, finely grated
Beat together using an electric mixer until the frosting is fluffy. Add more honey if needed to get the consistency you want.  (You can add a little confectioners sugar or butter if necessary, too.)  Frost the tops of the cupcakes.