Last week I happened to hear one of my co-workers, Sandy, talking about how she was up to her ears in zucchini. Now being the avid baker that I am: my ears perked up at hearing about her predicament. I sidled up to Sandy, not pretending at all that I hadn’t been eavesdropping, and asked if I could relieve her of a couple zucchinis and lighten her burden. She kindly obliged and I ended up with 5 huge zucchinis.
You only need one medium zucchini to make these delicious and moist cupcakes, but if you find yourself in a situation like Sandy’s with more zucchini than you know what to do with, try out these tips: slice the zucchini into coins and sauté in butter with a little salt and pepper until lightly browned for a fresh and fast summer side dish, slice zucchini lengthwise into thin strips and substitute them for the noodles in your next pan of lasagna, or freeze shredded zucchini in 2 cup portions in zip top bags so you can make these cupcakes all winter long (just thaw the frozen zucchini in the fridge for 24 hours before you need it, making sure to drain the liquid off before mixing into the recipe).