Ingredients
- 3 eggs
- 2 cups granulated sugar
- 1 cup canola oil
- 1 teaspoon vanilla extract
- 2 cups grated raw zucchini
- 2½ cups navy bean flour
- 3 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Directions
Preheat oven to 350°F. Grease muffin pans or use cupcake liners.
In a large bowl, use a mixer to combine eggs, sugar, oil, and vanilla. Add zucchini and mix. In a separate bowl, sift together flour, cinnamon, baking soda, baking powder, and salt. Add flour mixture to wet mixture and mix well.
Fill prepared muffin pans two-thirds full. Bake 25 minutes or until cupcakes are golden brown.
Makes 24 cupcakes
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