Makes 12 cupcakes
1 1/2 cup all-purpose flour
1 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup oil
2 teaspoons vanilla extract
1 1/2 cups zucchini, finely grated
Preheat the oven to 350 degrees.
Line a 12-muffin pan with cupcake liners.
In a bowl, whisk together the dry ingredients. In another bowl, beat the eggs, vanilla, oil and zucchini until mixed.
Add the wet ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. Fill cupcakes.
Bake until a toothpick inserted into the center comes out clean, about 35 to 40 minutes, Transfer cupcakes out onto a wire rack and cool completely before icing with your choice of frosting.
**Note-each of these cupcakes (without frosting) has only about 160 calories!
**Note-you may even be able to make these substituting half the oil for some vanilla yogurt. Give it a try and see!
Slow Cooking equals Slow Living
1 month ago