Zucchini Cupcakes

Name: Zucchini Cupcakes
Yield: makes 8
Ingredients: 1/4 cup coconut flour; 1/4 cup blanched almond flour; 1 tablespoon arrowroot powder; 1/4 teaspoon sea salt; 1/4 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 4 large eggs; 1/2 cup agave nectar; 1 cup grated zucchini; 1/4 cup walnuts, chopped; 1/4 cup currants

December 9, 2011

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.

Cooks' Note

Sweetness: Medium

Recipe notes

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