Ah... Summer! I absolutely love it! I mean, who doesn't? From the warm weather, sleeping in, camping and swimming, to all of the fresh fruit and veggies that grow! One of my absolute favorite things about summer is the fresh fruit and vegetables that you can get. I'm very blessed to live on a farm and have access to many different types of fruit trees (peach, pear, apple, plum) and fresh veggies. My mother-in-law has a wonderful garden and she often shares its produce. She sent me home the other day with an array of treats, one of them being zucchini.
My mother-in-law makes an awesome GF zucchini bread made out of oat flour. It is so delicious and my kids love it! I had planned on using her recipe to make some zucchini bread, but then decided since we are heading to my uncle's 50th birthday party today, maybe I should add the zucchini to a cupcake. WAIT! WHAT? Zucchini in a cupcake? Yep, zucchini in a cupcake! And, not just any cupcake, but a delicious, gluten free, dairy free, moist chocolate cupcake topped with a cinnamon buttercream frosting and cinnamon and sugar sprinkles. YUMM!
For this recipe, I mixed my own GF flours... brown rice flour, white rice flour, sweet sorghum flour, and potato flour.
After getting all of the ingredients mixed and in the cupcake pan, off to the oven it went.
You know it's going to be good when your littlest can't even tell that there is zucchini in it! :)
After about 18-20 minutes in the oven, the cupcakes were done! Look how yummy these look! And you can just barely see the zucchini peaking through, even though there are almost three cups in the batter! For all of you parents out there trying to get your kids to eat more vegetables, this might just be your ticket!
Once these goodies were cooled, and after having to fight my kids off from eating them before they were frosted, it was time to add the delicious cinnamon buttercream frosting. They were then finished off with a cinnamon sugar sprinkle. Absolutely delicious and ready for the party!