Zucchini is running rampant in my garden right now and I have been looking for something yummy, healthy and different to do with it. I was playing around in the kitchen the other day and came up with this amazing cupcake. It is light, fluffy, amazingly delicious and yes, it's even good for you. So enjoy! You can have your cake and eat it too.
Ingredients:
2 Cups Whole-Wheat Flour
2 Tb. Vital Wheat Gluten
3/4 Cup Cocoa
2 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 Cup Sugar
1/4 Cup Softened Butter
1 Cup Honey
2 Whole Eggs
4 Egg Whites
1 Tb. Vanilla
1/2 Cup Applesauce
1/2 Cup Light Sour Cream
3 Cups Grated Zucchini
Directions:
Preheat oven to 350 degrees. Grate your zucchini and put in a colander in the sink to "dry" out a little bit. Mix all dry ingredients well in a medium sized bowl (flour through sugar). Set aside.
Cream together the butter and honey. Add eggs and beat until well mixed. Press your zucchini with your hands in the colander to squeeze out any excess water. Add vanilla, applesauce, sour cream and zucchini and beat again until thoroughly mixed and airy.
Slowly add dry ingredients about 1/2 cup at a time, beating very well in between additions. The more you beat your batter the fluffier your cake will be. Once all dry ingredients have been added, continue to beat for about 2 minutes.
Divide evenly among 30 paper lined muffin tins. Bake for 20 minutes, or until toothpick inserted in center of cupcake comes out clean.
Cool on wire rack.
I prefer my cake commando as I am not a big frosting person. However, if you like frosting, add away, just keep it a thin layer as this of course adds extra sugar and fat. I made the cupcakes pictured with a low-sugar cream cheese frosting. Here is the recipe for that if you are so inclined.
Cream Cheese Frosting:
1 Package 1/3 Less Fat Cream Cheese
1 tsp Vanilla
3 Tb Honey (or to taste)
Beat all ingredients until light and fluffy.
