ZUCCHINI CUPCAKES
Cream Cheese Frosting (page 95) pairs naturally with these cupcakes. If you can't have dairy, try them with Vegan Coconut Whip (page 94), which accents their nutty flavor quite nicely. I make these cupcakes every August; they're a great way to deal with the massive influx of zucchini during peak harvest.
Yield makes 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
- In a large bowl, combine the coconut flour, almond flour, arrowroot powder, salt, baking soda, and cinnamon. In a medium bowl, whisk together the eggs and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the zucchini, walnuts, and currants. The batter will be a bit thin.
- Scoop 1/4 cup of the batter into each prepared muffin cup.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
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