Ingredients:

 
3 cups of all-purpose flour
2 1/2 cups of sugar (turbinado, brown or white)
1 teaspoon of salt
1 teaspoon of baking powder
1 1/2 teaspoons of baking soda
2 teaspoons of cinnamon
1 teaspoon of vanilla extract
4 eggs at room temperature
1 1/4 cup of vegetable oil
3 cups of grated zucchini
3/4 cup of raisins, currants or sultans, or even chocolate chips!

Instructions:

1) Combine in a large bowl the flour, sugar, baking soda, baking powder, salt and cinnamon. Make a well in the center.

2) Whisk together the oil, eggs, and vanilla extract. Pour into the dry ingredients and combine together. Batter will be very thick.

3) Add the zucchini and raisins/chips and then scoop into cupcake papers, a little over 1/2 full.

4) Bake for 18-24 minutes, being sure to rotate the pan after the first 15 minutes of baking. If a toothpick comes out clean when testing the cupcakes, they're done. Place on a wire rack to cool.

Cream Cheese Frosting

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 cups of powdered sugar
1 teaspoon vanilla extract

1) Cream the butter and cream cheese together

2) Slowly add the powdered sugar. Add the vanilla to taste.