Zucchini Cupcakes

Before we let you in on the secret how to make these insanely delicious zucchini spelt cupcakes, I believe I have to thank someone.

My birthday was just a few days ago. I turned 30. Most people would take this as an opportunity to arrange a kick ass party. For a long time I thought I would too. But after attending some of my friends impressive 30-year old parties that went on for days, I suddenly choked. So I decided only to celebrate it with my family. Or at least that was what I thought. Luise (who was tired of me acting like a grumpy old man) had secretely called in all my friends and relatives from Sweden, London and Denmark, and last Saturday they all surprised me with a big party. Not only did all these people show up, but each and everyone had also brought a dish that they had made from Green Kitchen Stories. Can you believe it! We had never seen so many of our recipes cooked at the same time. It was awesome.

Thank you all of you who came and made it a great day. And thank you Luise for arranging an amazing party. Jag älskar dig.

Now let’s move on to these cupcakes. They started out with a simple craving for carrot cake. We love carrot cakes. I think I have baked them since I was seven or eight years old. But every now and then it’s good to move on, try new things, grow up! So when we craved carrot cake this time Luise reached for a zucchini instead. She baked them on spelt flour, only sweetened them with a banana and some maple syrup and then added many different spices. The zucchini made them juicy, the nuts gave them crunch and the spices gave them flavor. But hey hey hey, let us not forget the frosting … the frosting made them simply irresistable (I write while I take a bite on my fifth cupcake today).

*Recipe updated*

Zucchini Cupcakes
Makes around 12 muffins

1 ripe banana
3 organic eggs
5 tbsp maple syrup or other sweetener of choice
1 1/2 cup (375 ml) spelt flour
1 vanilla bean, scraped or 1 tsp ground vanilla extract
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground cloves
0,5 tsp ground allspice
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cup (375 ml) zucchini, shredded
75 g (5 tbsp) organic butter
1/2 cup (125 ml) raw walnuts nuts, coarsely chopped

Zucchini & Lime Frosting
200 g plain cream cheese (choose an unsalted or lightly salted cream cheese)
3 tbsp maple syrup or liquid honey
1/2 organic lime, juice and zest
1/3 cup  (80 ml) zucchini, shredded

Making the muffins: Preheat the oven to 350°F/180°C. Mash the banana in a bowl, add eggs and maple syrup and beat it together, using an electric mixer. Melt the butter and add it to the egg mixture. Sift all dry ingredients together add to the wet mixture, while stirring. Then add shredded zucchini (gently shake off any excess moisture)  and nuts and mix well. Spoon batter into muffin cups or a cupcake pan and bake for around 20 minutes or until golden brown and firm.

Making the Frosting: Add all ingredients in a bowl and mix well. Place in the fridge while baking the muffins.

Serving: When the muffins have cooled, serve them with two spoonfuls of frosting topped with a pinch of freshly shredded zucchini. Enjoy!