Moist Zucchini / Courgette cupcakes – Gluten free, Dairy free, Vegan

A moist zucchini cupcake! It’s moreish and you would just be like me – Can’t eat just one and reach out for the next one. Enjoy!

This moist zucchini cupcake can be made with plain flour and gluten free flour. It is dairy free and Vegan option also.

 

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Moist Zucchini / Courgette cupcakes - Gluten free, Dairy free, Vegan
Yield: 12

Moist Zucchini / Courgette cupcakes - Gluten free, Dairy free, Vegan

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A moist zucchini cupcake! This moist zucchini cupcake can be made with plain flour and gluten free flour. It is dairy free and Vegan option also. It’s moreish and you would just be like me - Can't eat just one and reach out for the next one. Enjoy!

Ingredients

  • Dry ingredients
  • 1¼ cup (140g) Self-Rising flour (or gluten-free Self-Rising flour)
  • 1 teaspoon baking powder (use gluten free for gluten free option)
  • ⅔ cup (135g) sugar
  • ¼ teaspoon salt
  • Wet ingredients
  • ⅓ cup (80ml) Vegetable oil
  • 2 medium sized zucchini grated (80g)
  • 2 medium eggs ( Vegan option - 1 tablespoon of ground flaxseed and 3 tablespoons of water to replace 1 egg.)

Instructions

1.     Pre-heat oven to 400°F (180°C Fan – 200°C – Gas 6). 

2.   Prepare 12 silicone cupcake moulds. Alternatively use a 12 cupcake tray with cases.

3.     Mix well all the listed dry ingredients in a large mixing bowl.

4.     Mix well all the listed wet ingredients in another bowl.

5.     Then mix both wet and dried ingredients until just combined. Do not over mix as it will result in a dense cup cake.

6.      Pour the mixture into the prepared cupcake cases. The mixture should not be more than 3/4th of the case.

7.     Bake for 20 - 30 mins until a skewer inserted into the middle of the cake comes out clean.

8.    Un-mould from the silicone cases and leave to cool completely on a wire rack.


Enjoy these moist zucchini cupcakes!



Notes

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Note : To make self-rising flour - Add 2 teaspoons of baking powder for each 150g / 6oz / 1cup plain flour. Add the flour and baking powder into a bowl and whisk well. Use this self rising flour as part of the dry ingredients listed above.

The cake remains moist for 2 days and is suitable to be made ahead.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 67 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 1g Cholesterol 27mg Sodium 96mg Carbohydrates 11g Fiber 1g Sugar 1g Protein 3g
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.

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