Adding grated zucchini to baked goods brings a natural sweetness and moistness. Long overshadowed by carrot muffins and cakes, zucchini-based sweets are gradually gaining much-deserved popularity.
- 2 cups zucchini, grated
- ½ cup (125 ml) olive oil
- 2 eggs, whisked
- ⅓ cup (80 ml) honey
- 1 cup (160 ml) apple sauce
- 1½ cups whole-wheat flour
- ½ cup oats
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp ginger
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 180˚C (350˚F). Add cupcake liners to a 12-capacity muffin tray.
2. In a large bowl, mix together grated zucchini, olive oil and eggs.
3. Add honey and apple sauce to bowl and mix to combine.
4. In a separate bowl, add whole wheat flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Stir to combine.
4. Slowly pour wet ingredients into dry ingredients, and mix well.
5. Spoon batter into cupcake liners, then bake for in oven 20 minutes, or until golden brown.