Cooking Hussy


Zucchini and Pistachio Cupcakes with Cream Cheese Frosting September 26, 2008

Filed under: Bread/Muffins,Dessert — cookinghussy @ 9:41 am

I made these several weeks ago and just haven’t gotten around to posting them. Then I realized that fall is here! If you still have zucchini’s and are looking for a little different way to use them up, these zucchini and pistachio cupcakes are tasty and really not that unhealthy. I was turned off of zucchini bread due to all the oil and sugar needed. THAT’s why zucchini bread tastes so good. I started with this recipe but made a lot of changes. Cut down on oil, added more zucchini, used some whole wheat flour and added baking soda. I also made some cream cheese frosting.

Mmmm. Pistachios make everything taste good. And look how pretty the green zucchini looks on the inside!

  • 1/2 C. vegetable oil
  • 1/4 C. sugar
  • 1/2 C. splenda
  • 2 eggs – lightly beaten
  • 2 t. vanilla extract
  • 1/2 C. pistachios – chopped
  • 2 C. zucchini – shredded
  • 1 C. whole wheat flour
  • 1/2 C. white flour
  • 1/2 C. amaranth flour
  • 1 1/2 t. baking soda
  • pinch salt
  • 1 1/2 t. cinnamon

Mix oil, sugar, splenda, eggs and vanilla in a large bowl with an electric mixer. Mix in nuts, zucchini and dry ingredients until well combined. Pour into 16 muffin holders. Bake at 350 for 25ish minutes. While baking, mix together the cream cheese frosting.


  • 4 oz 1/3 fat cream cheese (room temp)
  • 1/4 stick of unsalted butter (room temp)
  • 1 to 2 cups powdered sugar
  • 1 t. vanilla extract

In a bowl, mix together the cream cheese, butter, 1 cup powdered sugar and vanilla. Mix with an electric mixer. Taste. I like my frosting to be sweet, but not overly sweet. I started with one cup and added just a little bit more, to taste.

Once the cupcakes cool, spread with frosting and if you want, top with a few pistachios. EAT.

Notes: These did not taste like cupcakes. That didn’t bother me at all since the frosting wasn’t too sweet either. I ate one for breakfast! I really liked the zucchini and pistachio mix.

Servings: 16 cupcakemuffins


4 Responses to “Zucchini and Pistachio Cupcakes with Cream Cheese Frosting”

  1. Jarrod Says:

    picture #2 is awesome!

  2. jeff Says:

    thank sweet mary’s baby jebus. we’ve got zucchinis as thick and numerous as sarah palin’s accents and lies. beeeeoop!

  3. Emily Says:

    These were amazing. Not cupcakes exactly, or muffins, or bread…something delicious and in-between.

  4. cookinghussy Says:

    Jarrod – yes, picture two is pretty. so pretty I ate it.

    Jeff – zucchini’s get scary big at the end of the summer. i can’t wait for a garden and for sarah palin to disappear.

    Emily – true, these were some weird in between. cupins? breadcakes? muffread? and i’m going to stop there.

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