DAIRY FREE ZUCCHINI VANILLA CUPCAKE RECIPE

DAIRY FREE ZUCCHINI VANILLA CUPCAKE RECIPE

Hi guys, hope your week is going on just fine. This week I decided to revisit a recipe I used to make but then kind of neglected it for a while. As I had said before in my other post here, my son is allergic to milk and we thought it would have disappeared once he turned 2 then 3 and now he is almost 4 but clearly it’s just chilling on the side lines saying “Am still here” and will not disappear anytime soon. I found this recipe that my son loves from the cook yourself thin book and just in case I forgot to mention, it’s not only dairy free but fat free too. So if you need a low calorie treat, then this recipe is for you. This is my dairy free zucchini vanilla cupcake recipe.

dairy free zucchini vanilla cupcake recipe

 

Ingredients

  • 1 1/4 cups all purpose flour
  • 2 large eggs
  • 3/4 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1 1/4 cups grated peeled zucchini
  • 1/2 cup ground almonds
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

METHOD

  • Preheat oven to 350 degrees/176 degrees.
  • Line your pan with 12 cupcake liners.
  • In a bowl, combine the flour, baking powder and almonds then set aside.

dairy free zucchini vanilla cupcake recipe

  • In another bowl, beat the eggs, sugar,vanilla and salt with a handheld mixer or any mixer you have until thick and light coloured.

dairy free zucchini vanilla cupcake recipe          dairy free zucchini vanilla cupcake recipe

  • Beat in the zucchini until fully incorporated.

dairy free zucchini vanilla cupcake recipe       

  • Add the dry ingredients and mix them all together and ensure that there are no lumps.

dairy free zucchini vanilla cupcake recipe         dairy free zucchini vanilla cupcake recipe

  • Divide them equally into the cupcake pans using a spoon or an ice cream scoop.

dairy free zucchini vanilla cupcake recipe

  • Bake for about 20-25 minutes and turn the pans midway while baking. When a toothpick is inserted and comes out clean, transfer them to a wire rack and cool completely.

dairy free zucchini vanilla cupcake recipe

 A bonus tip is make sure you use the same size cup to measure all your ingredients so that you don’t end up ruining your cupcakes.

So there you go a tasty delicious dessert to be eaten whenever and wherever and if you want to put some frosting on it by all means do I just decided to leave them plain this time. I hope you do get to try them and if you have any questions or you liked them, do comment below. Did you try them?


Cook Yourself Thin: Skinny Meals You Can Make in Minutes (Voice)

You may also like

Leave a Reply