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Real Cool Zucchini Cupcakes

The 2 cups of zucchini pack in so much moisture, the raisins add to that and make for little pockets of joy, the taste simply amazes, and the spices provide a kick that you’ll love, that you begin to immediately enjoy and love this wild child: the real cool zucchini cupcakes.
Cook Time 20 minutes
Servings 16 cupcakes

Ingredients

  • 75 g (2.5 oz or 2/3 cup) coarsely chopped walnuts
  • 170 g (6 oz or 1 and 1/2 cups — lightly spooned into the cups) cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon powdered cloves
  • 1/4 teaspoon salt
  • 2 large eggs
  • 163 g (5.75 oz or 3/4 cup — firmly packed) light brown sugar
  • 1/2 cup (107 g or 3.75 oz) safflower oil or sunflower oil
  • 227 g (8 oz or 2 cups — firmly packed) grated zucchini
  • 72 g (2.5 oz or 1/2 cup) raisins, optional

Instructions

  1. Preheat the oven to 175ºC (350ºF).
  2. Grease and lightly flour your muffin pans.
  3. Toast the walnuts for 5 minutes once the oven heats up, and allow it to cool.
  4. Put the walnuts, flour, baking soda, salt and spices together in a bowl and whisk to blend. Add the raisins too if you are using them.
  5. Now, beat the eggs, sugar and oil for a couple of minutes.
  6. Add the zucchini and beat for about half a minute — until everything is smooth.
  7. Add the dry ingredients and mix well.
  8. Scoop the batter into the muffin cups — fill each one until it’s three-fourths full.
  9. Put it in the oven and bake for 20 minutes or until a skewer inserted in the middle comes out clean.
  10. Take the muffin pan out and let it cool on a rack for 5 minutes, then scoop the cupcakes and place them on the rack to cool off further.

Notes

If you want a cholesterol-free version, use 3 large egg whites instead of the two whole eggs. Be warned though, the zucchini cupcakes will be slightly more chewy. It tastes better the next day when eaten at room temperature! Make them over a weekend to last the week. Use the largest holes on the grater to grate the zucchini. or the shredding disk in the food processor. Depending in the size of your muffin cups, you may get between 14 and 17 cupcakes. If you have a few unfilled muffin cups in the end, fill them with a few tablespoons water, so the cupcakes cook evenly. Storage: 3 days when stored in an airtight jar, 5 days when stored in the fridge, and up to 3 months when frozen.