Zucchini Cupcakes (Bread)
- Preparation: 20min
- Cooking Time: 20min
- Serves: 24 cupcakes
Preheat oven to 150°C, fan forced. Line 2 x 12-cup muffin pan with paper cups or a loaf pan (40cm x 20cm).
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.
In a large bowl, mix the grated zucchini, EVOO and beaten eggs until well mixed.
Fold in the flour mixture quickly.
Spoon the batter into the prepared baking tins.
Bake for 15-20 minutes until when tested with a cake tester, it pulls out clean.
Remove bread from the oven. Let it sit for 5 minutes before removing from the pan. Serve the bread warm or cooled.