Zucchini Cupcakes

Before measuring, you need to squeeze the grated zucchini until dry. I always squeeze in a clean tea-towel or paper towel.

1/2 cup olive oil
3 eggs, separated
1/2 cup brown sugar, firmly packed
1 3/4 cups gluten-free flour mix
2 tspns ground cinnamon
1 tspn mixed spice
2 1/2 cups grated zucchini, firmly packed
1/2 cup sultanas

1. Preheat oven to 180C (375F).

2. Line cupcake trays with cupcake papers.

3. Using an electric mixer, beat oil with egg yolks and 1/2 cup water in a large bowl until well blended.

4. Add sugar and beat to combine.

5. Stir together the baking mix and spices and fold into egg mixture with zucchini and sultanas.

6. Using clean beaters, beat egg whies until soft peaks form.

7. Fold egg whites lightly into mixture.

8. Spoon into prepared trays.

9. Bake for 20-25 minutes.

10. Cool in pans.

Top with cream cheese frosting.