Blueberry & Zucchini Cupcakes

A weird recipe for cupcakes, sure: the dough is made with zucchini. But, wow. SO good.

Super tasty and ideal for kids who never want to eat their vegetables.

After they gobble them up, then you can tell them they're full of zucchinis. Maybe they'll think different after that. 😁

(And yes, maybe these delicious treats also qualify as muffins. The jury's still out on that. So, we'll just keep calling them cupcakes for now.)

Recipe and photos: Eva van Asperen

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Yes! There's a zucchini hiding in there

Let's Get Baking!

So, yes the secret ingredient is zucchini. You don't taste it though.

Also, these goodies are vegan, gluten-free, and have no refined sugar. I've fooled many people - including kids - with these special cupcakes. Now you can too.

Prep time: 20 min, plus about 25 min in the oven.

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First, go grab your zucchini

Ingredients (makes 12 cupcakes):

  • 180 ml unsweetened applesauce

  • 1 teaspoon apple cider vinegar

  • 260 ml (±150 grams) grated zucchini

  • juice from 1/2 lemon

  • zest from 1 lemon

  • 150 grams frozen blueberries

  • 85 ml coconut oil

  • 125 ml oat flour (ground oatmeal)

  • 250 ml buckwheat flour

  • 90 ml coconut sugar

  • 1/2 teaspoon Himalayan salt

  • 1/2 teaspoon baking soda

Caution! This is a recipe based on cups, I have already put it in milliliters so it is easier for you to measure. ML is not the same as grams.

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Ingredients? Check!

Preparation:

1. Preheat the oven to 175˚C (top and bottom heat).

2. Melt the coconut oil au bain-marie.

3. Place paper cupcake cases in a cupcake/muffin baking pan.

4. Grate the zucchini with a coarse grater.

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Dry ingredients on the left, wet on the right

5. Put the apple sauce, vinegar, lemon juice, and coconut oil in a bowl and stir well.

6. Add the grated zucchini, stir again, then add all the dry ingredients and stir well until everything is mixed, and forms a firm batter. If it is too firm, add some more apple sauce.

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Check out that firm batter!

7. Add the blueberries straight from the freezer and stir them into the batter.

8. Divide the dough into 12 cupcake cases.

9. Bake the cupcakes for about 22-25 min until done (you'll know they are done when you tap on the bottom and it sounds hollow).

10. Remove them from the mold and let them cool before eating.

In a tupperware in the refrigerator, these cupcakes will keep for another week, but eat them at room temperature.

Or freeze them and, straight from the freezer, warm them in an oven at 175 ˚C for 5-10 minutes and they taste like you just planted them, yummy. 😋

Lastly:

In my experience, most people think that veggies as an ingredient don't belong in sweets, and therefore "don't like it" before they even try it.

So I let them taste these cupcakes before I say anything about it 😇 . After that, it is easier to "convince" them that cupcakes with zucchini are delicious 😆 .

Eva

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Cupcakes fresh out of the oven. Don't forget to let 'em cool off

PS: Congratulations Eva! With this recipe you are one of the winners of the Cooking Contest 2020. 😀 Your prize has already been transferred to your shop credit.

PPS: Do you also want to earn 10 euros store credit with your super delicious recipe - made with one or more of our Planty Garden vegetables? Then make a post about it in the online community, who knows we might choose your recipe too. 😄