I die. This is so good. And guess what – I’m about to make all the gals real happy – these cupcakes are clean, lean (green) and healthy-ass. Like: nothing unhealthy in them whatsoever. I kid you not. (I wouldn’t dare!) Oh. And. They taste AMAZEBALLS! You are welcome. From now on I’m a real, true Zucchini Cupcake fan. (addict maybe) Next thing on my to do list is to find a healthy and clean frosting recipe. Might try Greek Yoghurt again? 🙂 I’ll keep you guys posted. Or if any off you have a great clean or healthy frosting tip: do spill!
Ok. So. Here we go… For a little sweet tooth perfection to go with your tea. Ah, the divinity of guilt free sweets. LOVES it!
You’ll need (makes 4 cupcakes, about 110 kcal a cupcake. Y’all doing a happy dance yet? I KNOW! :))
- 100g shredded zucchini
- 30g oat flour (put some quaker oats in a shredder until it looks like flour)
- 20g of almond flour
- 10g of roughly shredded almonds
- baking powder (I used half a package)
- vanilla powder
- 1 tbsp agave syrup (or honey)
- 2 egg whites
- 25g of almond milk
- 1 tsp stevia (or two tsp :))
- Some almond slices for garnish
- 1 dried apricot cut into small slices
Blend eveything in a food processor, put into cupcake cups and top (garnish) with some almond slices. Bake at 180 degrees for about 20 to 30 minutes. First time I made them, I left them in the oven for too long, so they turned out a little dry. Also, I forgot to add almond milk (oops), because I was in a little hurry, so that might have been the problem too. 🙂
The original recipe also said to use apple sauce or a shredded apple. About 50g. I didn’t do that and used some more zucchini. If you do want to add the apple sauce, use 75g of zucchini. Rest remains the same.