GUYS! This week I made the ABSOLUTE BEST zucchini cupcakes which I am so excited to share. The best things about this cupcakes for me is that you can make them with ingredients that you can easily find in your pantry, it's hella cheap to make, incredibly easy and allergen friendly (no eggs or dairy). These cupcakes are super sweet & fluffy and I know once you make them they'll be pretty irresistible!
Zucchini is more commonly known as courgettes here in Kenya and are quite easy to find at your local Mama Mboga.
When veganizing recipes, the one thing I like to do is to keep the recipe as close to the original as possible and for this one it was pretty simple, all I had to do was replace the eggs with baking soda and vinegar and milk with guess what? water! So you don't have to feel pressured to buy flax meal or chia seeds or applesauce or plant-based milks to make this recipe. If you've got no issues with eggs or milk you can use them in place of the water and vinegar (KEEP the baking soda).
So without further ado, let's get baking!
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Yield: 8 Cupcakes
Ingredients:
1.5 cups All Purpose Flour
1/4 cup Brown Sugar
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Ground Cinnamon
1 tbsp Vinegar
1/2 cup Vegetable Oil
1.5 tsp Vanilla Essence
3/4 cup Water
1 Heaped Cup Grated Zucchini
Directions:
1. Preheat your oven to 180 c (325 f).
2. Grate your zucchini/courgette and squeeze out all its waters with a kitchen towel or a paper towel. If using a paper towel, do it carefully so as not to end up with chunks of paper in your cake.
3. In a mixing bowl sift in the flour, sugar, baking powder, baking soda and cinnamon, add in the vinegar and mix everything together.
4. In a separate bowl, mix together the oil and vanilla essence until well combined.
5. Add the oil mixture into the flour mixture and whisk adding in a little water at a time until you achieve a thick batter.
6. Add about 3/4 of the grated and drained zucchini and fold it into the batter using a wooden spoon.
7. Line your cupcake tin with cupcake liners or brush it with some oil and dust with some flour.
8. Using a ice cream scoop or spoon, pour the batter into the cupcake holes until nearly full (DON'T overfill) sprinkle some of the left over zucchini on the cakes for cuteness (and also more veggies so win win)
9. Bake for 25-30 minutes until a skewer, toothpick or knife comes out clean when you poke it through the middle. Let it cool for about 15-20 minutes then take them out of the tin and allow them to cool further for 10 minutes and ENJOY!
Wasn't that simple? This recipe is perfect if you're trying to incorporate more veggies to your eating or trying to make your little ones enjoy vegetables or if you're just a cake lover like me!
If you try this recipe, feel free to tag me on Instagram @yumborghini.ke