Ingredients

The following ingredients have 4 Servings
  • 1/2 cup coconut flour ((58 grams))
  • 1 cup zucchini (, peeled and finely chopped (134 grams))
  • 4 large eggs ((206 grams))
  • 2/3 cup coconut sugar ((100 grams))
  • 2 teaspoons baking powder ((9 grams))
  • 1/4 teaspoon sea salt ((2 grams))
  • 1 tablespoon vanilla extract ((12 grams))

Instruction

  • Preheat your oven to 350ºF and line a standard muffin tin with 10 cupcake liners.
  • In a blender, combine the coconut flour, zucchini, eggs, coconut sugar, baking powder, salt, and vanilla. Blend until very smooth. (If you don't have a powerful blender, blend together the zucchini and eggs first, until smooth. Then add in the rest of the ingredients and blend again.)
  • Pour the batter into the 10 cupcake liners. Bake at 350ºF for 25 minutes, or until the center of the cupcakes feels firm to a light touch.
  • Let the cupcakes cool completely before frosting and serving. If making them in advance, store these cupcakes in an airtight container in the fridge for up to 5 days.