Zucchini Cupcakes - Paleo


Cooking Time

25 minutes

Yields

12 cupcakes

Ingredients

For the cupcakes:

1 1/2 cups cassava flour (in the US look for Otto's, in Canada look for nine harvest )

1/2 cup coconut flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp Himalayan pink salt

2 tsp Ceylon cinnamon

1 tsp ground dried ground ginger

1/2 tsp mace

3 large eggs, room temperature

1/2 cup maple syrup

3/4 cup coconut oil, melted

2 tsp vanilla extract 

2 1/2 cups finely grated zucchini 

For the glaze:

1 package of Pure Creamed Coconut

4 pkts of True Lemon with 1/4 cup hot water or use 1/4 cup freshly squeezed lemon juice

2 tbsp of maple syrup


Directions

Preheat oven to 350F and line muffin pan with paper or silicone cups.

Grate the zucchini, and squeeze by hand and drain the water through a sieve, making sure there is not too much water left in the zucchini when you mix it into the batter, otherwise your cupcakes will be mushy. Set aside in the sieve over a bowl to drain while you mix the rest of the ingredients.

In a medium bowl, sift together the cassava flour, coconut flour, baking soda, baking powder, salt, cinnamon, ginger, and mace. Add in the coconut oil, eggs, maple syrup and vanilla extract and mix well. Next fold in the grated zucchini until well mixed.

Scoop the batter into the muffin cups, and bake for 25 minutes.

when the cupcakes have cooked, remove them from the oven and set aside to cool some.

In a large measuring cup, set the package of creamed coconut in hot water to soften a little. While that is sitting, mix the True Lemon, hot water, and maple syrup in a small mixing bowl. When the creamed coconut has softened, knead the package until all of the coconut and the oil has mixed together, then squeeze the contents into the bowl with the lemon juice and syrup. Mix well until there are no lumps of creamed coconut. Remove the cupcakes from the baking tin, and onto a serving plate. Spoon the glaze onto the cupcakes.

There may be some leftover glaze after you've done covering the cupcakes. Just eat that. It's good! 


Notes

One of my co-workers came into the office one day with a surplus of zucchini from her garden, so I asked her if she also had any good recipes for zucchini bread that I could paleo-ize. She gave me one from David Lebovitz that she uses all the time, it's more like a cake than bread. It says to make it in a Bundt pan, but I don't have one, and I don't have any loaf pans either for some reason, so I made cupcakes!

My mother says that Tim Horton's would make a mint selling these, and that I've outdone myself. She may be a bit biased, but yeah...these are really quite yummy if I do say so myself! Let me know if you try the recipe and how it goes. Should I sell the recipe to Tim Horton's? They would need to get a dedicated gluten free bakery.

I will AIP this recipe as well, and post it as soon as I've got it figured out. AIP egg replacers are tricky in cake type things.

Credit

my co-worker Jane, and David Lebovitz

https://www.davidlebovitz.com/zucchini-cake-with-crunchy-lemon/