Cupcake with zucchini, cinnamon and lemon "Original"

Category: Bakery products
Cupcake with zucchini, cinnamon and lemon "Original"

Ingredients

Flour 190 g
Salt ½ tsp
Sugar 150 g
Vegetable oil 120 ml
Egg 1 PC.
Zucchini or zucchini
(coarse or medium grated)
(I have a young one, therefore with skin)
185 g
Soda ½ tsp
Baking powder ¼ h. L.
Cinnamon 1 tsp
Lemon zest 2 tsp

Cooking method

  • Mix the grated zucchini with sugar, egg and vegetable oil. Sift flour into another bowl, mix well with salt, baking soda, baking powder, cinnamon and finely grated lemon zest. Mix the contents of the two containers. Mix well.
  • Grease a mold (if not a silicone one) and sprinkle with flour. I baked with convection at 160 gr.
  • Let cool for 10 minutes. in a mold, then remove and leave to cool on a wire rack.
  • My comments:
  • The recipe contained baking soda and baking powder, and I used them. But it seems to me that you can use only baking soda, or only baking powder, as you wish. I advise you to do a double portion!

Time for preparing:

about 45 min. to a dry stick.

Cooking program:

Pour the dough into a mold and bake in preheated to 170 gr. oven

Note

Zucchini has a neutral taste, it is healthy and tasty. It turned out to be a wonderful cake with a cinnamon and lemon flavor! I cooked experimentally and did not regret it!

Bon Appetit!

Mila007
How tasty and aromatic it is !!! Had to bake again for an encore! Whoever has zucchini, do not yawn, bake this cupcake and your family will be immensely grateful to you! This time I baked one and a half portions.

Cupcake with zucchini, cinnamon and lemon "Original" Cupcake with zucchini, cinnamon and lemon "Original"
Summer resident
Let's go to the oven
Mila007
Summer resident, You will not regret it
Summer resident
A double portion is already in the oven.Wait ...
Mila007
It's good that you did the double! Otherwise I did it for one and a half and regretted it! We needed more!
Summer resident
The cupcake is really amazing. (y) Delicate, very fragrant. There is not even a hint of zucchini either in the taste or in the smell Only I got it darker. Probably different cinnamon.

Darling, thank you so much !!!!
Mila007
Summer resident, to your health! I also love it! Yes, no hint of zucchini taste, and at the same time, it becomes less lethal for the figure And men gorge themselves with pleasure
Summer resident
Brought another THANKS for a cupcake
Today the truth baked it twice with patison. I got up early in the morning with the intention of baking a cupcake for my beloved husband for breakfast. The neighbors with mugs reached for the smell. The treat ran out very quickly. I had to repeat on BIS This despite the fact that I baked a double portion both times
Mila007
Summer resident, Thank you
I loved this cupcake too! I treated colleagues at work. Only positive reviews!
Sonadora
Mila007, but without cinnamon it will be much worse? They don't like cinnamon at home.
I want to cook tomorrow, especially since I already have a successful experience in baking zucchini muffins.
Summer resident
Cinnamon with zest gives a very different flavor. I think I can put it down. than the recipe.
Mila007
Quote: Sonadora

Mila007, and without cinnamon it will be much worse? They don't like cinnamon at my house.
I want to cook tomorrow, especially since I already have a successful experience in baking zucchini muffins.

If you do not like cinnamon, then it is better not to lie down. She certainly goes well with this cupcake. But put the zest and bake boldly, enough for the aroma. The cupcake will still be delicious!
Elenka
Milaand I like this cupcake! Rewrote and put on the queue.
Do you think if you grind the zucchini in a blender "into dust" will it affect the texture of the cake?
I love to do something with a surprise so that no one will guess what.
Lisistrata
Do you think you can bake this cake in a bread maker or multicooker?
Mila007
Do you think if you grind the zucchini in a blender "into dust" will it affect the texture of the cake?
I love to do something with a surprise so that no one will guess what.
Elenka69, I chopped in a blender with a "coarse grater" attachment. And so no one guessed what he did not try with knives "in the dust", to be honest.

Do you think you can bake this cake in a bread maker or multicooker?

Lisistrata, I haven't tried it in a bread maker, but I don't have a multicooker.
But it seems to me that you can try. Other muffins are baked. And this one is different from others? Baking like other muffins ... If you try, then be sure to write about your experience. It will definitely be useful to someone ..
Sonadora
I ground a zucchini (chocolate zucchini muffin) into dust once. The dough turned out to be liquid, so it's better on a grater.
Sonadora
Quote: Mila007


The recipe contained baking soda and baking powder, and I used them. But it seems to me that you can use only baking soda, or only baking powder, as you wish.

In a baking powder (which most often consists of soda and acid), the proportion of soda and acid is selected so that the chemical reaction proceeds without residue. But if the recipe contains ingredients that can cause a strong acidic reaction, they require additional soda, which we add separately from the baking powder. Such products include fermented milk products (sour cream, kefir, yogurt, cottage cheese, yogurt, whey), fruit or berry juices, citrus peel, honey and citric acid.
Elenka
Mila, baked this cupcake as I had promised. Delicious and aromatic!
I made a double portion at once (so that it was not enough)
Here's what I thought, perhaps you can make the same cupcake in winter with apples instead of zucchini. True?
Thanks for the recipe, Mila!

Cupcake with zucchini, cinnamon and lemon "Original"
Mila007
Elenka69 , a good idea
Why not give it a try! Only apples will probably be a little more juicy. It may be necessary to use a little less liquid to preserve the structure
And cinnamon with zest will go well with apples.
And I can bake with zucchini all year round. I buy them both in winter and in summer ...
I also really liked this cupcake ... And my husband ...
Elenka
Quote: Mila007

Elenka69 , a good idea
Why not give it a try! Only apples will probably be a little more juicy.
And cinnamon with zest will go well with apples.

Oh, but it seems to me that there is nothing juicier than zucchini.
Apples are different, they are really very "friendly" with cinnamon and lemon.
I'll try!
We have zucchini almost until November, they manage to get bored.
Mila007
Well then, look at the juiciness. And here the zucchini is not so juicy, so I wrote ...
Mila007
I baked it again
Well delicious after all
I tried instead of vegetable oil with butter, fat content 40%. I wanted to make it less caloric. To be honest, it seemed to me even tastier! Less greasy and creamy. And for a figure not so deadly
Now I will always bake it with butter!
Atlantis
And if you put the zest of an orange, unfortunately there is no lemon. Won't spoil the product?
Mila007
Quote: Atlantis

And if you put the zest of an orange, unfortunately there is no lemon. Won't spoil the product?
Of course not! Everything for flavoring is to your taste! Those who don't like cinnamon can do without cinnamon. For those who prefer the aroma of orange, it is possible with orange zest. Once I didn't have any zest, I baked it without it. There was just a scent of cinnamon. Tasty the same! Bake to your health! Hope you like it
Atlantis
Thanks for the info, I'm sitting here waiting for an answer, inspired by the cupcake. I'm going to do ...
Sonadora
Mila,
I finally got to this recipe, at the same time I tested the new silicone mold for muffins in action.

Cupcake with zucchini, cinnamon and lemon "Original"

The cupcakes turned out to be very fragrant and tender. Thank you!
Mila007
Sonadora , and thank you for your reports, ratings and comments! Wonderful muffin in the photo
I am very glad that you liked the recipe
OlenaS
Mila, thanks for the recipe! There is no photo, because half was taken by my husband to work, half was immediately devoured. I made one portion for testing - not enough
I baked a cake with some modifications: instead of cinnamon and lemon zest, I added a little cocoa powder. Since my husband does not respect cinnamon at all, and there was no zest.

Here's a question for everyone along the way: how do you get the zest? Should you rub it with lemon? And where is the lemon then without the skin? And how many lemons, for example, will you get the zest for this recipe (2 tsp)? For me, for example, so much zest is almost like raw materials on an industrial scale
Or can you buy zest like herbs and spices?
Scarecrow
The zest should be grated with fresh lemon. Cut the skinless lemon and sprinkle with sugar. Let him show himself and let the juice go. Drinking it later with tea is a nice thing. Or skip through a meat grinder:

Lemon sugar

I have a lot of lemons for shashlik. 3-4 pieces at a time.

Mila007
In Chuchelka, she answered correctly and properly!
Thank you dear!
Then I squeeze the juice from the lemon without the skin, and marinate the fish. Or the same slices in a tea box. Does not disappear in general
OlenaS
Thanks for answers! And for the link to lemon sugar - wherever I go for sure, so on the topic "drinks" (while there are more important and interesting on the forum)
I usually cut lemons into slices, into a jar, sprinkle with sugar, then into tea, water, or just like that. And if you grind it, it's just that a lot of areas of application open up.
I'll go shopping for lemons
Summer resident
Quote: OlenaS


Here's a question for everyone along the way: how do you get the zest? Should you rub it with lemon? And where is the lemon then without the skin? And how many lemons, for example, will you get the zest for this recipe (2 tsp)? For me, for example, so much zest is almost like raw materials on an industrial scale
Or can you buy zest like herbs and spices?

Peel the lemon or orange peel and mix it with sugar in a 1: 2 ratio. put in a jar with a lid and refrigerate. Ready zest is always at your service, all year round.
Summer resident
I have this cupcake hit of the season. Marrow-patison sea. With what I just did not do it and with cocoa + cherry and in chocolate glaze. and with pieces of chocolate and raisins. Always a great result. I even froze the zucchini for the winter, especially for this cupcake.
Mila007
Oh, Summer resident, how nice it is for me to hear that ... you have no idea! Thank you for your kind words! I also baked it many times already .. And with vegetable and butter. Tasty in every way! And my husband liked it and my colleagues! They wondered, wondered, and did not guess with what it was baked so ??
Markilena
Quote: Summer resident

I have this cupcake hit of the season. I even froze the zucchini for the winter, especially for this cupcake.

Please tell me, in what form did you froze the zucchini for this cake? (It is not clear how to rub with cubes, and grated it seems to me a lot of liquid after defrosting). The zucchini is about to run out, I can still make it
Markilena
Thank you so much! Very tasty cupcakes turned out!
I ice marrow!
Mila007
Markilena , I'm glad that you like my cupcake ... I also really like it ... And not only me, but also my husband, and all my friends ..
Summer resident
Well? Are we continuing to utilize the zucchini crop and gourmet snacks?
Omela
Tan, about recycling it is too early to grill !!! Toka-toka went, but getting ready !!!
Summer resident
Ksun, you just went, but we already have recycling, a full refrigerator and a vegetable garden
TATbRHA
I also bake a similar cake, but slightly different proportions and additional ingredients:

300 g of zucchini (squash, pumpkin, melon, apples - I've tried everything),
300 g sugar
350 g flour
2 eggs,
200 g odorless vegetable oil or melted margarine,
150 g crushed walnuts
1 tsp dry yeast,
2 coffee spoons of cinnamon or a few drops of another flavor,
whole lemon crushed in a blender with skin, but without seeds,
a pinch of salt,
0.5 teaspoon of baking soda.

The procedure is the same: beat eggs with sugar, add grated vegetables / fruits, butter / margarine, flour, yeast, soda, cinnamon / flavoring, salt, lemon, nuts, mix, cover the form with baking paper, pour the dough, put in a cold oven , turn on the smallest fire.
With nuts a completely "oriental" taste is obtained ...
And at the same time, the pie is terribly high in calories - almost 300 Kcal, so he eats mushh and guests, and I'll just try a piece.
Lubau
Oh!! and I really want to bake this, but I don't have an oven yet, just a bread maker, maybe someone knows and for her such a recipe?
Rada-dms
Mila007, baked, however, with zucchini! Thank you! An interesting taste turned out: I added cinnamon, and the taste of nutmeg;) Let's repeat! I baked in the microwave on convection, I think it will be even better in the oven !!

Cupcake with zucchini, cinnamon and lemon "Original"
Primavera
One of my favorite summer recipes! Many thanks to the author!

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