Snack

Gluten Free Green Kitchen Zucchini Cupcakes is for Snack.

Gluten Free Green Kitchen Zucchini Cupcakes takes 15 minutes to prepare.

Gluten Free Green Kitchen Zucchini Cupcakes takes 20 minutes to cook.

Gluten Free Green Kitchen Zucchini Cupcakes makes 12 servings.

The ingredients for Gluten Free Green Kitchen Zucchini Cupcakes are:

1 ripe banana
3 organic eggs
3 tbsp maple syrup or other sweetener of choice
2 tbsp honey or other sweetner of choice
1 1/2 cup (375 ml) King Arthur Gluten Free All Purpose Flour
1 vanilla bean, scraped or 1 tsp ground vanilla extract
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground cloves
0,5 tsp ground allspice
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cup (375 ml) zucchini, shredded
75 g (5 tbsp) organic butter
1/4 cup (62.5 ml) raw walnuts almonds, coarsely chopped
1/4 cup pumkin seeds, chopped

Here is how you make Gluten Free Green Kitchen Zucchini Cupcakes:

Preheat the oven to 350?F/180?C. Mash the banana in a bowl, add eggs and maple syrup and beat it together, using an electric mixer. Melt the butter and add it to the egg mixture. Sift all dry ingredients together add to the wet mixture, while stirring. Then add shredded zucchini (gently shake off any excess moisture) and nuts and mix well. Spoon batter into muffin cups or a cupcake pan and bake for around 20 minutes or until golden brown and firm.Serving Size:?makes 12 muffins

The nutritional information for Gluten Free Green Kitchen Zucchini Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 161.6

• Total Fat: 4.4 g
• Cholesterol: 46.5 mg
• Sodium: 120.0 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 1.6 g
• Protein: 4.7 g

The dietary needs meet for Gluten Free Green Kitchen Zucchini Cupcakes is Gluten Free