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Citrus Zucchini Whole Grain Cupcakes Recipe
My negative symptoms of Attention Deficit Disorder are less bothersome when I fuel my body with healthy foods. There are times when I want a cupcake or something equally sweet. This lovely recipe makes wholesome cupcakes that taste like summer. Filled with the tangy tastes of citrus and the creamy bits of zucchini, this recipe satisfies the need for something sweet, without the overwhelming guilt of knowing that you are eating empty calories. I also used healthy olive oil. It lends an interesting taste, which makes people wonder about the "secret ingredient." If you don't care for olive oil, you may use any healthy oil. Although this recipe is a healthier option than the usual cupcakes, it still should be eaten using moderation. Good luck with that!
Citrus Zucchini Whole Grain Cupcakes Recipe
1 ¾ cup white whole wheat flour
½ cup sprouted grain wheat flour
¼ cup corn starch
2 teaspoons baking powder
1 teaspoon sea salt
1 ½ cups turbinado sugar
½ cup extra virgin olive oil (I use Kirkland brand. Do not use cheap boldly flavored olive oil.)
¼ cup Greek yogurt (Use a dry measure and spray it with non-stick cooking spray.)
1/3 cup fresh citrus juice (I used ¼ cup fresh lemon juice + enough fresh lime juice to make 1/3 cup of fresh citrus juice.)
1 tablespoon lime or lemon zest (optional)
1 teaspoon vanilla extract
1½ cup coarsely grated zucchini, squeezed dry
1 cup powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
small pinch of salt, if desired
lemon or lime zest, if desired
Preheat the oven to 350 degrees F.
Line your muffin tins with papers, or you can spray the tins with non-stick cooking spray. These cupcakes can be a bit sticky, so I like to use the papers.
Combine the flours, cornstarch, baking powder, and salt in a medium bowl and whisk them together. Set the bowl aside.
In a large bowl, combine the sugar, eggs, yogurt, and olive oil. Whisk to combine the ingredients. Add the lemon juice, zest, and vanilla extract and whisk them in. Stir in the zucchini and let the mixture stand for 30 minutes, stirring occasionally. This lets the sugar soften a bit and the zucchini to release more liquid. Stir the mixture again, before adding the dry ingredients. Use a spoon to add the dry ingredients.
Add the flour mixture to the wet ingredients, and stir them together, by hand, until they are just combined.
Fill the cupcake liners about half way and bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs.
Stir the glaze ingredients together in a small bowl. While the cupcakes are warm, spoon enough glaze over each of them to cover the tops. I put a dime sized dollop of glaze on them, then I went back and spread it around. If you want a really gooey cupcake, gently stick each cupcake twice with a fork, before adding the glaze. This recipe will make about 2 dozen average sized cupcakes. Your number may vary, depending on the size of your cupcake tins.
I found myself with an abundance of zucchini, thanks to one of my good friends. My pantry also had a lot of lemons, and they had reached the hard rind stage. It was time for some serious baking! Lately, maybe because I am getting older, I am paying a lot more attention to ingredients when I bake. I am using sweeteners with a lower glycemic index. My flours are seldom white flour, which has had all of the fiber removed.
Since I want to limit my processed foods and preservatives, because research has shown that some folks with ADD are sensitive to preservatives, I only use fresh lemon and lime juice. The bottled stuff just doesn't have that fresh taste! I have a glass juicer that I inherited from my mother. However, I would much rather use a wooden citrus reamer. It works better, takes up less space, and is easier to clean. Getting juice out of lemons and limes has never been easier. Do you have one? What do you think of it? I have included an Amazon link below. Enjoy your cupcakes!
Norpro 5201 Citrus Reamer, Brown
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Content copyright © 2015 by Connie Mistler Davidson. All rights reserved.
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