Zucchini Cupcakes

1. 1

   Preheat the oven to 350F.

2. 2

   Line 8 muffin cups with paper liners.

3. 3

   In a large bowl, combine the coconut flour, almond flour, arrowroot powder, salt, baking soda, and cinnamon.

4. 4

   In a medium bowl, whisk together the eggs and agave nectar.

5. 5

   Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the zucchini, walnuts, and currants.

6. 6

   The batter will be a bit thin.

7. 7

   Scoop 1/4 cup of the batter into each prepared muffin cup.

8. 8

   Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.

9. 9

   Let the cupcakes cool in the pan for 1 hour, then frost and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.