I love these zucchini cupcakes specifically because they contain no oil or butter yet they are incredibly moist and taste heavenly. The secret is to eliminate the oil or butter and add natural unsweetened applesauce. It’s a terrific substitute when using zucchini or carrots in cakes, cupcakes or breads. I’ve been using this recipe from the Southern Living 1993 annual edition for many years which is listed as a Zucchini Carrot Cake. I’ve made it in a bundt pan, a tube pan, a sheet cake, round layered cake and this time as cupcakes. I didn’t have any carrots but doubled the zucchini. The zucchini is plentiful this time of year and this is one way to disguise it in a way that everyone will love. I love zucchini many different ways, but my guys, not so much. However, they do love this recipe and I don’t feel guilty, except maybe for that delicious cream cheese frosting on top!