Zucchini Cupcakes (Bread)
- Preparation: 20min
- Cooking Time: 20min
- Serves: 24 cupcakes
INGREDIENTS
Wet Ingredients
– 250g grated Zucchini (squeeze out excess moisture )
– 240ml Frantoio Extra Virgin Olive Oil
– 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
METHOD
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.
