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Epicurious

Zucchini Cupcakes

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 information

  • 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

Preparation

  1. Step 1

    Preheat the oven to 350°F. Line 8 muffin cups with paper liners.

    Step 2

    In a large bowl, combine the coconut flour, almond flour, arrowroot powder, salt, baking soda, and cinnamon. In a medium bowl, whisk together the eggs and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the zucchini, walnuts, and currants. The batter will be a bit thin.

    Step 3

    Scoop 1/4 cup of the batter into each prepared muffin cup.

    Step 4

    Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey. ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.
TagsDessertCakeCupcakeAlmond FlourFlourZucchiniSquashVegetableDried CurrantDried FruitFruitWalnutNutDairy FreeGluten FreeMake AheadBakingElectric MixerCookbooks
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