Veggie Cupcakes/Cake

 

Super healthy, and just sweet enough to make great muffins when unfrosted, or great cupcakes when frosted.  Very low in sugar compared to most recipes, and a great way to sneak fruits and veggies into your food.

This recipe makes one loaf of bread (bake one hour), 15ish muffins (bake 18-20 min), or an awesome cake (bake one hour) when you frost it with a powder sugar/lemon juice or lime juice mixture.  It’s hard to mess up the recipe.

Mix all the dry ingredients together, mix all of the wet ingredients together, then combine and bake in a greased pan of your choice at 350 degrees.

3 large eggs

3/4 cup sugar (you can lessen this amount a bit and it will still turn out well)

2/3 cup high/med heat oil

3 cups of grated zucchini (I grate carrots or put in some blueberries or chopped apples, with the squash, too, to add extra vitamins and sweetness...   Just put in 3 cups altogether)

1 teaspoon of vanilla

3 cups of flour (whatever kind- I like to use gf, but oat, sprouted spelt, plain white flour, etc works well, too)

1 teaspoon of salt

1 teaspoon of baking powder

1 teaspoon of soda

3 teaspoons of cinnamon

optional- one cup of nuts