Cupcakes for breakfast? Yes, and they're made with zucchini! This breakfast treat is sure to get the whole family up and energized to start their day.
Ingredients
1 cup zucchini, grated1 cup applesauce, unsweetened
1 teaspoon vanilla extract
½ cup agave nectar, divided
¼ cup brown sugar
1 cup whole-wheat flour
½ cup all-purpose, unbleached flour
¼ cup flaxseed, ground
½ teaspoon low-sodium baking powder
1 teaspoon baking soda
1½ teaspoons ground cinnamon, divided
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup unsweetened cocoa powder
Directions
Before you begin: Wash your hands.
- Preheat oven to 350°F and line muffin cups with paper or silicone liners.
- Put grated zucchini in paper towels or a clean cloth and squeeze out as much water as possible. Set aside.
- In large mixing bowl, combine applesauce, vanilla extract, ¼ cup agave and stir thoroughly.
- Add flours, baking soda, baking powder, flaxseed, 1 teaspoon cinnamon and remaining spices. Mix well. Add cocoa and mix thoroughly.
- Add zucchini and stir thoroughly.
- Fill paper liners with chocolate zucchini batter to ¾ full. Bake for approximately 20 minutes or until a toothpick comes out clean from the center of cupcake.
- Mix ¼ cup agave with ½ teaspoon cinnamon in small bowl. Before serving, drizzle agave mixture over cupcakes as icing and enjoy!
Nutrition Information
Serving size: 1 cupcake
Serves 12
Calories: 150; Total fat: 1.5g; Saturated fat: 0g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 105mg; Total carbohydrate: 31g; Dietary fiber: 3g; Sugars 17g; Protein: 3g
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