Zucchini Cupcakes with Cream Cheese Icing

I visited Farmer Andrew this past weekend. Farmer Andrew lives in Dungog about a 3 hour drive from my place in Sydney. I thought I'd do a bit of country style baking and decided to make some zucchini cupcakes. I knew I'd be able to get fresh eggs from the girls in the henhouse and when I checked the nesting boxes, there were 4 eggs waiting for me. I brought zucchinis with me but there were some zucchinis growing in the veggie garden.

I can't remember how long I've had this recipe and whether I wrote it myself or copied it from someone else. It's simply a carrot cake recipe which uses zucchini instead of grated carrot. I also use toasted walnuts and crushed pineapple in the recipe, which makes the cake nice and moist. Normally I make a 8-9 inch cake using this recipe but thought cupcakes would be a nice idea.

I was a bit surprised when the recipe made 16 cupcakes. Two came back down with me on the drive to Sydney.

I've not eaten one of the cupcakes yet - I'm waiting to have mine after dinner with a cup of tea but Andrew assures me they're yummy.

I hope you had a lovely weekend and return to work today refreshed and invigorated. I'll be back on Wednesday with my last Melbourne post so until then,



  1. Elisa Chappelle4:28 pm

    It's so funny you should make zucchini cupcakes, as I just made them for the first time!! Zucchini, bananas and nuts. Yummy! Yours look delicious with the icing though :)

  2. Beautiful cupcakes!

    Since you're using homegrown ingredients, come show off your dish in our "Grow Your Own" roundup this month. To participate, find the details here:


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