4 January, 2016
Zucchini Cardamom Cupcakes- Meatless Monday, Fiesta Friday #100 (GF, vegan)
After a break of a couple of weeks, I am back here with a new recipe, wishing you all a very Happy New Year!!!
I am so glad to be taking part in the 100th Fiesta Friday blogger’s party hosted by the lovely Angie, Judi, Mollie, Steffi and Suzanne. This is also a Meatless Monday recipe!
What better way to celebrate than some guilt-free, delicious cupcakes? With a green vegetable in it… wait a minute, did I say a VEGETABLE in a cupcake? Yes! Absolutely, and you wouldn’t guess it except for some green specks in the yummy dessert. I was thrilled that this recipe worked out, that too with store-bought flour blend.
Here is the recipe with less than 10 ingredients (not counting salt). Try it out when you can still find fresh zucchini in the market!
Zucchini Cardamom cupcakes
Ingredients:
GF all-purpose flour- 1 1/2 cup (I used Bob’s Red Mill)
Baking powder- 1 1/2 tsp.
Baking soda- 1/2 tsp.
salt- 1/2 tsp.
raw sugar- 1/2 cup
cardamom powder- 1 tsp.
grated zucchini- 1 cup
wet:
unsweetened applesauce- 3 tbsp.
grapeseed oil (or) any neutral oil – 1/3 cup
(non-dairy) milk- 1/3 cup + 2 tbsp.
- Preheat oven to 350 °F.
- Grate a zucchini fine and keep aside.
- In a mixing bowl, add all wet ingredients and mix.
- In another bowl, combine dry ingredients and slowly add to the wet mixture while mixing.
- Fold in grated zucchini and spoon into a muffin pan lined with parchment paper.
- Bake for 27-30 minutes.
- Cool completely before enjoing these goodies and store in the fridge.
Zucchini Cardamom cupcakes
Ingredients:
GF all-purpose flour- 1 1/2 cup (I used Bob’s Red Mill)
Baking powder- 1 1/2 tsp.
Baking soda- 1/2 tsp.
salt- 1/2 tsp.
raw sugar- 1/2 cup
cardamom powder- 1 tsp.
grated zucchini- 1 cup
wet:
unsweetened applesauce- 3 tbsp.
grapeseed oil (or) any neutral oil – 1/3 cup
(non-dairy) milk- 1/3 cup + 2 tbsp.
- Preheat oven to 350 °F.
- Grate a zucchini fine and keep aside.
- In a mixing bowl, add all wet ingredients and mix.
- In another bowl, combine dry ingredients and slowly add to the wet mixture while mixing.
- Fold in grated zucchini and spoon into a muffin pan lined with parchment paper.
- Bake for 27-30 minutes.
- Cool completely before enjoing these goodies and store in the fridge.
11 thoughts on : Zucchini Cardamom Cupcakes- Meatless Monday, Fiesta Friday #100 (GF, vegan)
Thanks for sharing your delicious muffins with Fiesta Friday. One thing about zucchini you can get it year round. I like your addition of applesauce and I bet the cardamon adds some great flavor.
Thank you so much, Judi. The cardamom does add a unique flavor without which the cupcakes would be bland. I’m thrilled to find out that zucchini is available all year, that’s a great plus point!
Those cupcakes are great, they look moist and delicious. I always love food that can be held in one hand for a party. These are just perfect. Thank you so much for bringing to the party.
Thank you, Suzanne. I’m also very fond of bite-sized desserts. Thank you co-hosting this wonderful party!
I was immediately attracted by the title of this post–two things I really love, cardamom and zucchini!
These look lovely–I really like cakes that aren’t overwhelmingly sweet, and these sound very moist with all the zucchini and applesauce 🙂
Beautiful recipe
Beautiful muffins and such an interesting flavor combo! Thanks for bringing it to Fiesta Friday and I’ll be pinning it to our board, and Happy New Years!
They look just too cute – and to think that they’re healthy, too! What a brilliant idea to beat the January blues, Apsara!
Happy new year Apsara.. Grt healthy treat for new year
These look wonderful! I love how your recipe adds a veggies but doesn’t use eggs as traditional cupcakes sometimes do. 🙂
Thank you for visiting, Mary and welcome to my blog! Yes, I avoid the use of eggs and most of my bakes are vegan. Going over to check your space!