Zucchini Cupcakes

These Zucchini Cupcakes are gluten-free and the recipe is very easy to follow. They are very moist and keep well.

You can substitute grated carrot for the zucchini and swap walnuts for sultanas if you wish.

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

This is a rather dense cupcake but it is really delicious. You will discover that one almond and orange cupcake is never enough!

This gluten-free cupcake recipe has become a favorite in my house. I hope you enjoy it as well.

Prep Time	Cooking Time	Servings	Difficulty
15 minutes	20 minutes	24	Medium

Ingredients

• 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

Method

Preheat oven to 375F (180C).

Line cupcake trays with cupcake papers.

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

Add sugar and beat to combine.

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

Using clean beaters, beat egg whites until soft peaks form.

Fold egg whites lightly into mixture.

Spoon into prepared trays.

Bake for 20-25 minutes.

Cool in pans.

Top with cream cheese frosting.