Saturday, June 1, 2013

Spiced Zucchini Cupcakes

And the (actual) birthday festivities kicked off with some spiced muffin/cupcakes for breakfast. Happy birthday, my 11-year-old!


This recipe made 15 smallish cupcakes.

2 C shredded raw zucchini
3 eggs
1/2 C organic dark brown sugar, lightly packed
1/2 C organic raw turbinado sugar
1/2 C chunky applesauce
1/2 C sunflower oil
2 C white whole wheat flour
1-1/2 t baking soda
2 t baking powder
1/2 t ground cardamom
1/2 t ground nutmeg

Preheat oven to 375. Whisk all wet ingredients together in a large mixing bowl. Stir in zucchini. Fold in dry ingredients until just moistened. Scrape batter into cupcake liners and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely then top with cream cheese frosting. I had some leftover frosting from the Carrot Cupcakes yesterday.

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