Zucchini in cupcakes never tasted so YUM!
To keep up with the cupcake rage, I adapted my chocolate zucchini bread recipe with artisan spelt and sweet rice flours topped with non-dairy coconut whip.
Although I try to avoid baking with refined sugars, I found that flavor is sacrificed if using less sugar or substituting with honey or maple syrup. Instead try unrefined coconut sugar which adds a deeper molasses taste and see what you think.
The nuetral taste of grapeseed oil lets the nut oil shine through. Of course, if you don’t like nuts or need a nut-free recipe, omit walnuts and walnut oil and increase grapeseed oil by 1/4 cup.
3 eggs
1 3/4 cups sugar
3/4 cup grapeseed oil
1/4 cup walnut oil
2 1/2 cups zucchini, grated
1 1/2 teaspoon vanilla
2 cups spelt flour
1 cup sweet white rice flour
3/4 cup pure coco powder
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking power
3 teaspoons cinnamon
1 cup chopped walnuts
1 cup dark chocolate morsels
Preheat oven to 350 degrees. Prepare muffin tins by brushing surface with extra grapeseed oil and filling tins with large paper baking cups.
Sift flours and set aside. In a stand up mixer add eggs and sugar and beat with whip attachment until thick and light yellow. Add oils and vanilla. Change to paddle attachment and add zucchini. Then add flours, coco powder, salt, baking powder, baking soda and cinnamon in batches until consistency is like cake batter. Remove bowl from mixer and add walnuts and chocolate morsels with spatula. Fill baking cups 3/4 full and bake 15 – 20 minutes or until tester comes out clean. Cool.
“Frost” cupcakes with sweetened whipped coconut cream and finish with sifted coco powder on top.
barb scala 