Bake an unexpected alternative batch of treats using abundant seasonal zucchini from the farmstand or local market. Like their carrot counterparts, these are finished with cream-cheese frosting. For a more wholesome snack, forgo the frosting and lightly dust cupcakes with confectioners’ sugar instead.

　　

Ingredients

makes 24

　　3 cups all-purpose flour

　　1 teaspoon baking soda

　　1/2 teaspoon baking powder

　　1 teaspoon salt

　　2 teaspoons ground cinnamon

　　1/2 teaspoon freshly grated nutmeg

　　1/4 teaspoon ground cloves

　　1 cup vegetable oil

　　2 large eggs, room temperature

　　1 tablespoon pure vanilla extract

　　3/4 teaspoon finely grated lemon zest

　　2 cups packed light-brown sugar

　　3 cups packed grated zucchini (about 1 1/2 zucchini)

　　1 cup walnuts (about 3 ounces), toasted (see page 323) and coarsely chopped

　　Cream-Cheese Frosting (page 303)

　　

Step 1

Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together oil, eggs, vanilla, and zest until well blended; whisk in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir until just combined. Stir in walnuts.

　　

Step 2

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 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.

　　

Step 3

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

　　Martha Stewart's Cupcakes