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To achieve the perfect texture in your zucchini cupcakes, it's essential to master the mixing of wet ingredients. Start by gathering all your wet components: eggs, vegetable oil (or a healthier alternative like applesauce), and vanilla extract. Each of these ingredients plays a crucial role in creating a light and fluffy cupcake.

Healthy Zucchini Cupcakes

Discover a healthier way to enjoy dessert with these delightfully healthy zucchini cupcakes! Packed with nutritious ingredients like grated zucchini, whole wheat and almond flours, and natural sweeteners, these moist and fluffy treats prove that you can indulge without guilt. This article walks you through the recipe and its health benefits, plus tips for perfect baking. Whether for a snack or dessert, these cupcakes are a tasty addition to your kitchen repertoire.
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup whole wheat flour

1/2 cup almond flour

1/2 cup rolled oats

1/2 cup coconut sugar (or brown sugar)

1/4 cup honey or maple syrup

2 large eggs

1/3 cup unsweetened applesauce

1/4 cup melted coconut oil (or any neutral oil)

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup walnuts or pecans, chopped (optional)

1/4 cup dark chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease it lightly with cooking spray.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or cheesecloth. This will help prevent the cupcakes from becoming soggy.

      Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, almond flour, rolled oats, coconut sugar, baking soda, baking powder, cinnamon, and salt.

        Mix Wet Ingredients: In a separate bowl, whisk the eggs. Add in the honey (or maple syrup), applesauce, melted coconut oil, and vanilla extract. Mix until well combined.

          Combine Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix. Fold in the grated zucchini, walnuts or pecans (if using), and dark chocolate chips (if using).

            Fill Muffin Tins: Divide the batter evenly among the prepared muffin tin, filling each cup about 2/3 of the way full.

              Bake: Bake the cupcakes in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

                Cool and Enjoy: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your healthy zucchini cupcakes as a delightful snack or dessert!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 cupcakes