For the first time since Riley started school, he didn't ask me to make carrot cake cupcakes for his class birthday treats. This year he requested zucchini cakes. 2 C shredded raw zucchini 3 eggs 1 C organic granulated sugar 1/2 C organic raw turbinado sugar 1/2 C chunky applesauce 1/2 C olive oil 2 C white whole wheat flour 2 t baking soda 2 t ground cinnamon 1/2 t ground cardamom 1 t ground nutmeg In a mixing bowl, place all of the ingredients and stir until just moistened. I finally got to use Rook No. 17's origami paper -> cupcake liner tutorial . It's been on my list for about two years now. Spoon the batter into the cupcake liners. Bake for 55 to 60 minutes at 350°, or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.
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