Zucchini Cupcakes w/ Carmel Frosting

Yay for fall and zucchini!!  These were sooo yummy. 

3 eggs
1 1/3 C sugar
1/2 C vegi oil
1/2 C orange juice
1 t almond extract
2 1/2 C flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves
1/12 C shredded zucchini

Preheat oven to 350.  In a mixing bowl beat the eggs, sugar, oil, juice, and almond extract.  Combine dry ingredients in separate bowl.  Add the dry to the egg mixture and mix well.  Add the zucchini and mix.  Fill greased or lined cupcake pan 2/3 way full.  Bake 20-25 minutes. 
Cool 10 minutes then frost.

This recipe made 27 cupcakes!!!

Icing

1 C packed brown sugar
1/2 C butter
1/4 C milk
1 tsp vanilla
1 1/2 - 2 C powdered sugar

In saucepan combine brown sugar, butter, and milk.  Bring to boil over medium heat.  Stir while boiling for 2 minutes or until thickened.  Remove from heat and stir in vanilla and cool until lukewarm.  Beat in powdered sugar and frost!

*  I thought these were great as just muffins too!  Try it as a bread and just increase cooking time to 40-60 minutes.  Yummy!!!