Cream Cheese Frosting (page 95) pairs naturally with these cupcakes. If you can’t have dairy, try them with Vegan Coconut Whip (page 94), which accents their nutty flavor quite nicely. I make these cupcakes every August; they’re a great way to deal with the massive influx of zucchini during peak harvest.
Sweetness: Medium
Recipe information
Yield
makes 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
Step 2
In a large bowl, combine the coconut flour, almond flour, arrowroot powder, salt, baking soda, and cinnamon. In a medium bowl, whisk together the eggs and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the zucchini, walnuts, and currants. The batter will be a bit thin.
Step 3
Scoop 1/4 cup of the batter into each prepared muffin cup.
Step 4
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
