Zucchini Cupcakes with Cream Cheese Frosting

Zucchini Cupcakes

• 8 oz zucchini, cut into rounds (1 in.)
• 3 large eggs
• 8 oz sugar
• 3 ½ oz neutral oil, e.g. vegetable, canola, safflower
• 3 ½ oz orange juice
• 12 oz all-purpose flour
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• ¼ tsp ground cloves

Cream Cheese Frosting

• 12 oz confectioners sugar
• 8 oz cream cheese, diced
• 4 oz unsalted butter, diced
• 1 tsp vanilla extract
• zucchini slices, dehydrated, to garnish