ZUCCHINI CAKES

INGREDIENTS (MAKES 12 MUFFINS)

◙  2 eggs
◙  250 grams of sugar (or 200 grams of maple syrup/1,5 teaspoon of stevia)
◙  1 teaspoon of vanilla (extract)
◙  700 grams of grated and semi-dried zucchini
◙  420 grams of (glutenfree) flour
◙  180 grams of (vegan) unsalted butter
◙  One and a half teaspoon of baking powder

◙  a pinch of salt
◙  1 teaspoon of cinnamon
◙  half a teaspoon of ginger
◙  a pinch of nutmeg or turmeric

Make your own version:

◙  optional: 100 grams of chocolate chips
◙  optional: 100 grams of walnuts
◙  optional: 100 grams of dried cranberries

◙  electric whisk
◙  regular size muffin tin

Now it is time to cook!
Preheat your oven to 180 degrees celsius. Take a large mixing bowl and add the eggs. Whisk them and when beat, mix in the sugar (or maple syrup/stevia) and vanilla. Melt the butter and fold it in, together with the zucchini. In another bowl, combine all the dry ingredients. Stir the these into the wet mixture. (Do not mix for too long) [Add your optional choices]

Coat your muffin tin with oil or some of the melted butter. Divide the mix over the tray. Garnish with any other topping, if you like.

Bake until golden, which will be about 20 to 30 minutes. You can test if it's done by sticking a toothpick or fork into one of the muffins and see if the batter is dry all the way through. Make sure the cakes are cool before removing them from the tray.

Love!