Gluten Free Green Kitchen Zucchini Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 161.6
- Total Fat: 4.4 g
- Cholesterol: 46.5 mg
- Sodium: 120.0 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 1.6 g
- Protein: 4.7 g
View full nutritional breakdown of Gluten Free Green Kitchen Zucchini Cupcakes calories by ingredient
Introduction
Easy to make! Great topped with Green Kitchen Zucchini Lime Frosting for dessert or plain as a muffin.http://www.greenkitchenstories.
com/zucchini-cupcakes/ Easy to make! Great topped with Green Kitchen Zucchini Lime Frosting for dessert or plain as a muffin.
http://www.greenkitchenstories.
com/zucchini-cupcakes/
Number of Servings: 12
Ingredients
-
1 ripe banana
3 organic eggs
3 tbsp maple syrup or other sweetener of choice
2 tbsp honey or other sweetner of choice
1 1/2 cup (375 ml) King Arthur Gluten Free All Purpose Flour
1 vanilla bean, scraped or 1 tsp ground vanilla extract
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground cloves
0,5 tsp ground allspice
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cup (375 ml) zucchini, shredded
75 g (5 tbsp) organic butter
1/4 cup (62.5 ml) raw walnuts almonds, coarsely chopped
1/4 cup pumkin seeds, chopped
Directions
Preheat the oven to 350°F/180°C. Mash the banana in a bowl, add eggs and maple syrup and beat it together, using an electric mixer. Melt the butter and add it to the egg mixture. Sift all dry ingredients together add to the wet mixture, while stirring. Then add shredded zucchini (gently shake off any excess moisture) and nuts and mix well. Spoon batter into muffin cups or a cupcake pan and bake for around 20 minutes or until golden brown and firm.
Serving Size: makes 12 muffins
Serving Size: makes 12 muffins