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Muffins pictured  below..

 

 

ZUCCHINI  BREAD CUPCAKES WITH CREAM CHEESE ICING

3 eggs beaten

2 cups sugar

2 tsp vanilla

2 cups zucchini (Grated) Drain by squeezing all water out

1 Cup Oil

3 cups self rising flour

1 can crushed pineapple (drained)

scatter raisins

2 tbsp cinnamon

chopped apple

sugar cinn mixture for top crust if making bread..

 

DIRECTIONS

First measure out 2 cups of shredded zucchini..

can shred skin and all, or peel and shred, either way

MAKE SURE you squeeze all the water out of your zucchini before measuring and putting into batter

Beat eggs sugar vanilla oil and zucchini till creamy. 

Combine flour and cinn 

 

and add to creamed mixture. 

 

Stir in crushed pineapple (that has been  DRAINED and SQUEEZED)  and a scatter of  raisins. 

I added some small chunks of chopped apple

1/4 cup  of batter in  sprayed cupcake pans

If making muffins  you make a sugar crust by taking a sugar cinn mixture and heavily sprinkling over top

 

 

and bake at 350 for 16-19 minutes or till done , don’t overcook

 

Cream Cheese Icing

16 oz powdered sugar

1 tbsp vanilla

1 stick butter softened

1 block cream cheese softened

Mix together well with mixer till thick then add vanilla..

COMPLETELY COOL before piping onto cupcakes

 

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