Zucchini Spice Cupcakes – Gluten Free

• Produce

  • 1 1/2 cups Zucchini, packed

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/3 cup Coconut flour
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract, sugar-free
  • 1/2 tsp Vanilla extract
  • 1/2 tsp Xanthan gum

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 2 tbsp Butter
  • 4 oz Cream cheese

• Other

  • 1 cup Natvia
  • 1/2 cup Natvia (powdered

Found on lowcarbyum.com

Description

Directions

• Line muffin tins with 12 paper or foil liners.
• Stir together almond flour, coconut flour, xanthan gum, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in medium bowl. Set aside.
• In large mixing bowl, whisk together coconut oil, eggs, and vanilla extract. Stir in zucchini and Natvia sweetenr, then add flour mixture and stir until combined. Stir in walnuts if using.
• Press batter evenly among cupcake liners. Smooth tops if necessary.
• Bake at 350°F for 25 to 30 minutes until browned on top and cake is firm to touch.
• Remove from oven and allow to cool on cooling rack. Frost with cream cheese frosting if desired.
• Store cupcakes in refrigerator or freezer. Allow to come to room temperature before serving.
• Powder the Natvia sweetener in NutriBullet type blender or a food processor.
• With electric mixer, beat together cream cheese and butter until well combined.
• Add powdered Natvia and whip into cream cheese mixture until light and fluffy.
• Beat in vanilla extract.

Nutrition