Thursday, 7 September 2017

Zucchini Coconut Cupcakes

These savory cupcakes are easy-to-prepare little quick that are perfect for breakfast or a snack. The zucchini helps to keep it moist and ensures that the eggs used are less than usually used with coconut flour.  Coconut flour acts like a sponge and needs a lot of moisture.  


August month Shhhh Cooking Secretly Challenge, selected the topic  as “Baking”I have paired with Priya Iyer, a lovely blogger at  who gave me two secret ingredients Cheese and Oregano.I have used her ingredients  for my cupcake. Thanks dear for giving me the wonderful ingredients.


It’s has a slight pizza taste to it which is probably due to the mixture of the herbs and the cheese.  Just like carrot cake it just works with these delicious, soft and fluffy Zucchini Cupcakes. A great low carb and gluten free savory muffin that is baked with coconut flour.These cupcakes are made with coconut flour, they are very high in fibre so you have to be careful with the amount you eat. Now let’s go to the recipe


Prep time
Blending time
Serves
10 mins
       10  mins
 3 persons

Recipe type: Breakfast
Cuisine: Continental

Ingredients
  • Zucchini Grated – 2 cups
  • Self-raising flour – 3 cups
  • Desiccated coconut -1/3 cup
  • Vegetable oil -1 cup
  • Eggs -3 no’s
  • Sugar ½ cup
  • Parmesan Cheese grated -1/2 cup
  • Salt – 1 tsp
  • Baking powder – ½ tsp
  • Oregano -1 tbsp.
  • Pizza mix -1 tbsp.
  • Cheddar cheese -1/4 cup (For topping)

Method
1. Preheat the oven to 350 degrees.Prepare the muffin tin with cupcake liners or baking spray. In a mixer, combine the oil and sugar until well mixed.

2. Add the three eggs and beat on medium-high until light and fluffy, about 2 minutes. Meanwhile, combine all of the dry ingredients in a separate bowl.

3. Add the coconut flour, salt and baking powder and mix well with the other ingredients and combine to a thick batter. Add the shredded zucchini, thyme and oregano to the batter and stir until the batter is uniform.
Spoon the batter into the muffin tins and fill them to about ¾ full.


4. Sprinkle the grated Cheddar cheese on top.Bake the cupcakes for 15 minutes or until just golden brown on top and a toothpick stuck in the middle comes out clean.

  
5. Let the cupcakes cool before transferring them to a cooling rack. Cool slightly for about 10 mins before serving. Cut into half to see the inside of the muffin. Enjoy!


Notes Almond flour makes a great sweet muffin so I thought it would be just as easy to make a savory muffin.  

4 comments:

  1. This is one of the hatke cupcakes. I have tried zucchini in my baked but not with this combo. Lovely share. ��

    ReplyDelete
  2. Nice and healthy cup cakes.

    ReplyDelete
  3. Healthy breakfast cupcakes. I've used zucchini in handvo and have yet to try it in muffins or cakes.

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...