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Yucatan Squash Cakes

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  • Author: Lisa Keys
  • Total Time: 40 minutes
  • Yield: 2 1/2 dozen 1x


a little spicy kick from cayenne



3 cups white whole wheat flour (I use King Arthur brand)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

pinch cayenne pepper, optional

1/2 cup cocoa powder

4 large eggs, room temperature

2 1/2 cups granulated sugar

1/2 cup canola oil

3/4 cup applesauce

1/4 cup unsalted butter, melted

3 cups shredded zucchini, lightly tamp it down into the cup


  1. Preheat oven 350F. Lightly grease or line 2 ½ dozen muffin cups with paper liners.
  2. Sift the flour, baking powder, baking soda, salt, cinnamon and cocoa powder into a large bowl, then whisk until blended and set aside. 
  3. In mixing bowl, beat eggs on high speed with an electric mixer for 2−3 minutes gradually adding the sugar. Beat until mixture is pale yellow, thick and creamy.
  4. Add oil, applesauce and melted butter; beat until well mixed.
  5. Add the flour mixture to the egg mixture and fold gently by hand until dry ingredients are completely moistened and mixed.
  6. Stir in zucchini.
  7. Using a standard ice cream scoop, fill muffin cups about 2/3 full. 

  8. Bake 25 minutes or until wooden pick inserted in cupcake comes out clean.
  9. Cool. Dust with powdered sugar or add a chocolate glaze or frosting, if desired, but really not needed.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: quick breads
  • Method: baking
  • Cuisine: American