Zucchini Cupcakes (Bread)

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

INGREDIENTS

Wet Ingredients:
– 250g grated Zucchini (squeeze out excess moisture )
– 240ml Frantoio EVOO
– 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 deg 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.
Tip: The bread freezes well. If you are making a loaf, it takes a bit longer in the oven (needs an extra 20 minutes, cover top of loaf with Aluminium foil if it starts to brown too quickly).