Zucchini cupcakes

This year has been the first year that we have been able to have a veggie patch and grow some of our own fruit and vegetables. We had peas, strawberries, beans, spaghetti squash and zucchini (boy did we have zucchini). Our zucchini plant went crazy and produced heaps of zucchini and some even grew to be giant (2.2 kg). I had to find things to do with said zucchini, so I made zucchini lasagne (when you use zucchini as pasta sheets), zucchini pizza (where you use grated zucchini as the base), zucchini bread and of course zucchini cupcakes. 

Zucchini cupcake

This recipe turned out really well, the resulting cupcakes were moist and delicious with a nice bit of spice. The icing is really easy to make and with it's hint of lemon zest, it really compliments the flavours of the muffins. These cupcakes are also OK for all our gluten-free friends out there!

So here we go: 

Zucchini cupcakes with coconut frosting

 You can see one of our giant zucchinis here.

Ingredients

Cakes

1/2 cup coconut flour
1/4 tsp salt
1/4 tsp baking powder
4 eggs
1/4 cup coconut oil
1/3 cup honey
3/4 cup finely grated zucchini
1/2 tsp mixed spice

Frosting

1 can of coconut milk refrigerated overnight and the cream scraped off the top.
1 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp lemon zest
50 g powdered coconut milk
1 tbsp butter
1/4 cup coconut oil
1 tbsp coconut flour

1. Preheat oven to 175 degrees C. Place coconut flour, salt, mixed spice and baking powder into a food processor and blend until combined.

2. Add eggs, honey, coconut oil and blend until combined.

3. Stir through grated zucchini.

4. Put into baking cups and bake for 20-25 minutes or until cooked through.

5. Let cool before icing

To make icing:
1. Place all ingredients in food processor and blend until smooth.
2. Pipe or spread onto cupcakes.
3. Enjoy!

Zucchini cupcakes! Yum!

Recipe

Zucchini cupcakes with coconut frosting

Ingredients

Cakes

1/2 cup coconut flour
1/4 tsp salt
1/4 tsp baking powder
4 eggs
1/4 cup coconut oil
1/3 cup honey
3/4 cup finely grated zucchini
1/2 tsp mixed spice

Frosting
1 can of coconut milk refrigerated overnight and the cream scraped off the top.
1 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp lemon zest
50 g powdered coconut milk
1 tbsp butter
1/4 cup coconut oil
1 tbsp coconut flour

1. Preheat oven to 175 degrees C. Place coconut flour, salt, mixed spice and baking powder into a food processor and blend until combined.
2. Add eggs, honey, coconut oil and blend until combined.
3. Stir through grated zucchini.
4. Put into baking cups and bake for 20-25 minutes or until cooked through.
5. Let cool before icing

To make icing:
1. Place all ingredients in food processor and blend until smooth.
2. Pipe or spread onto cupcakes.
3. Enjoy!

These last in the fridge for 5 days.