Turn your holiday treats into a veggie-packed delight with these festive zucchini Christmas cupcakes! These moist and fluffy cupcakes are a fun and nutritious way to celebrate the season.
The cupcakes are spiced with cinnamon, nutmeg, and ginger, and they're perfect for a holiday party or a cozy night in.
Baking time ; 35 minutes
Serves ; 10-12
Preparation
3 cups plain flour
1 1/4 cups (well pressed) brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup dried cranberries cut into small pieces ,substitute with raisins
1/2 cup candied pineapple cut into small pieces
2 cups (well pressed) grated zucchini
1 cup oil or melted butter
2 eggs
1 teaspoon vanilla
Preparation
Preheat the oven to 350 ° F.
Grate the zucchini. Beat and add the eggs and the rest of the wet ingredients.
Mix all the dry ingredients and add them to the wet preparation. Mix well.
Bake in the center of the oven at 350 ° F for 35 minutes.
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