Today’s lunch break menu includes these Apple Blueberry Zucchini Pupcakes.
Lunch breaks with my BFFs are a time for celebration. Our calendars are so busy that sometimes it’s hard to get together. However, as we become better at this pup-dulting we’ve learned to navigate the system. Since we work pretty close to each other, we use our lunch breaks to find time to get together and catch up on all the things.
This week we decided to meet in the park right next to South Hall. There’s a huge oak tree next to the building where there’s plenty of room to sit and tons of shade.
It’s the perfect place to relax, bark a few laughs, and enjoy these Apple Blueberry Zucchini Pupcakes.
Doing lunch with your favorite pups this week? These pupcakes are the perfect add to the menu. Check out the recipe below. And, I’d love to hear from you. Tag @pupcakesugar to show off all your Apple Blueberry Zucchini Pupcakes.
Yields
- 10 – 12 Mini Pupcakes
Ingredients
Apple Blueberry Zucchini Pupcakes
- 1/2 Cup Whole Wheat Flour
- 1 Teaspoon Baking Powder
- 1 Tablespoon Olive Oil
- 1/3 Cup Unsweetened Applesauce
- 1/4 Cup Chopped Zucchini
- 1/4 Cup Blueberries
- 1 Egg
Peanut Butter Cream Frosting
- 1/4 Cup Creamy Peanut Butter (Unsalted with no added sugars)
- 3 Tablespoons Plain Yogurt
Instructions
For Apple Blueberry Zucchini Pupcakes
- 1Preheat oven to 350° F. Line 10 – 12 1.75-inch mini-muffin pan with paper bake cups and set aside.
- 2In small bowl mix together, flour and baking powder. Set aside.
- 3In a large mixing bowl add olive oil, applesauce, chopped zucchini, and egg. Beat on medium speed about 2 minutes or until combined.
- 4Add dry ingredients into the mixture and blend for approximately 2 minutes until well mixed.
- 5Stir in blueberries.
- 6Fill each cupcake liner with 1 tablespoon of pupcake mix.
- 7Bake pupcakes for 13 – 15 minutes. Pupcakes are done when you can stick a toothpick into the cake and it comes out clean. Remove from pan and cool on wire rack.
- 8Spread or pipe peanut butter frosting onto pupcakes.
For Peanut Butter Cream Frosting
- 1In a large bowl, beat peanut butter and yogurt together on medium speed until creamy.
- 2Spread or pipe peanut butter frosting onto pupcakes.
Notes
Pupcake Sugar in no way provides any warranty, express or implied, relating to any recipes on this website. The recipes are based on Sugar’s personal experiences with them. Please be aware that your pup may have allergies or other conditions that may make the recipes not suitable for their lifestyle— consult with your vet as needed or roll with your judgment as the pet parent in charge. Pupcake Sugar is not liable for upset tummies or any other outcomes of experimenting with our recipes on this site.
