Zucchini Cup Or Cake With Lemon Cream Cheese Frosting

• Zucchini Batter
• 2 cups all purpose flour
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 teaspoons baking powder
• 1/3 cup canola oil
• 2 eggs
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/3 cup chopped pecans or walnuts optional
• 1 1/2 cups Shredded zucchini
• Lemon Cream Cheese Frosting w/ candied lemon peel garnish
• 8 ounces whipped cream cheese (regular cream cheese works too)
• 8 tablespoons butter
• 4 cups confectioners sugar (powdered sugar)
• 1 tablespoon lemon zest (preferably meyer)

1. preheat oven to 350*. Mix dry ingredients-flour, sugars, baking powder, cinnamon.
2. Shred zucchini using grater, squeeze out all liquid. In a separate bowl, mix eggs, vanilla, and oil. Fold in zucchini shreds and mix altogether with dry ingredients. Fold chopped nuts in if using.
3. Let cool before piping frosting on.
4. To make Frosting: place room temp butter, cream cheese, and vanilla in mixer until incorporated. Slowly add powdered sugar a little at a time until fluffy. You may use more or less powdered sugar depending on the consistency you want. Gently fold lemon zest into frosting and scoop into piping bag ready for use.
5. *Optional candied lemon peel garnish- slice lemon rind and cut into thin strips (julienne). Bring 1 cup water and 1 cup white sugar to boil until sugar is dissolved. Cook lemon strips until they are softened and somewhat translucent (5-10mins or so) scoop out with fork and place on baking rack to drain and cool. Garnish atop chilled cupcake and frosting.

zucchini batter, flour, brown sugar, white sugar, baking powder, canola oil, eggs, cinnamon, vanilla, pecans, zucchini, lemon cream cheese frosting, cream cheese, butter, confectioners sugar, lemon zest

Taken from food52.com/recipes/37755-zucchini-cup-or-cake-with-lemon-cream-cheese-frosting (may not work)