Zucchini cupcakes/muffins

Great way to use up the cores of zucchini left over from zucchini noodles.  I adapted the recipe from here which used more sugar. Someday I want to try this recipe which is more of a cake and has broiled frosting.

Optional peel the green peel off the zucchini. I use this part for zucchini noodles for soup or with marinara sauce. Cut off the top and end.

Run the zucchini through food processor with shredding/grating disc. Squeeze in a bamboo sushi mat to release the extra water from zucchini shreds.  You should have approximately 2.5 C grated zucchini.

2 eggs
<=1/3C coconut oil, melted (make sure coconut oil is melted (otherwise you get greasy muffins)
3/4 C plain Nancy's yogurt
1/3 C water or milk
1/2 C sugar
1 tsp vanilla extract

Now add the dry ingredients:
3 C whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg

Bake in greased muffin tins for 20 minutes at 350 F.

Optional: add chunks of dark chocolate, or toasted walnuts for more texture.
If you want these to look like white cake, then remove the green peel from zucchini entirely, and use whiter flour.

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