zucchini cupcakes
Delicious and healthy zucchini cupcakes topped with cream cheese frosting.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.75 cup all-purpose flour
- 0.75 cup whole wheat flour
- 1 cup granulated sugar
- 0.5 cup flaked coconut
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 0.25 tsp nutmeg
- 2 tbsp coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups grated zucchini unsqueezed, drained
- 20 oz crushed pineapple in juice drained
Instructions
Preparation Steps
- Preheat the oven to 350°F.
- In a large bowl, combine all-purpose flour, whole wheat flour, sugar, coconut, baking soda, salt, and cinnamon. Mix well.
- In a separate medium bowl, whisk together coconut oil, eggs, and vanilla extract.
- Add grated zucchini and pineapple to the wet ingredients and mix well.
- Gradually fold the wet mixture into the dry ingredients until combined.
- Spoon the batter into cupcake liners in a muffin tin.
- Bake for 23 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool completely on a wire rack.
Notes
This recipe yields moist, flavorful zucchini cupcakes with a hint of coconut and cinnamon. Perfect for a healthy snack or dessert.