Zucchini Cupcakes (Bread)

  • Preparation: 20min
  • Cooking Time: 20min
  • Serves: 24 cupcakes


Wet Ingredients

– 250g grated Zucchini (squeeze out excess moisture )
– 3 large Eggs, (lightly beaten)

Dry Ingredients

– 400g Plain Flour
– 250g Raw Sugar
– 1 tablespoon Sea Salt
– 1 teaspoon Bi-Carbonate of Soda
– 1 teaspoon Baking Powder
– 1 teaspoon Cinnamon


Step 1

Preheat oven to 150°C, fan forced. Line 2 x 12-cup muffin pan with paper cups or a loaf pan (40cm x 20cm).

Step 2

In a food processor, pulse for a few seconds, the raw sugar, plain flour, baking powder, bicarbonate of soda, cinnamon and sea salt until well aerated.

Step 3

In a large bowl, mix the grated zucchini, EVOO and beaten eggs until well mixed.

Step 4

Fold in the flour mixture quickly.

Step 5

Spoon the batter into the prepared baking tins.

Step 6

Bake for 15-20 minutes until when tested with a cake tester, it pulls out clean.

Step 7

Remove bread from the oven. Let it sit for 5 minutes before removing from the pan. Serve the bread warm or cooled.