12 medium cupcakes or 1 loaf
When we found a cake pan featuring zoo animals, the idea of a zucchini cake recipe called ZuCakes (pronounced zoo-cakes) became something we needed to invent. Zucchinis are naturally pretty sweet, and that means you don’t need a lot of sugar.
The batter is pretty forgiving and would work as cupcakes, muffins, a loaf, or maybe even a birthday cake! This fun pan we used was perfect for scooping our Honey Nut Ice Cream in the animals’ mouths, but we think our Creamy Not Cheese Frosting goes great with it too.
P.S. Save your drained pineapple juice to make our Pineapple, Mint, and Clementine Water.
INGREDIENTS
• ½ C honey
• ¼ C coconut oil, liquefied
• 3 eggs
• 1 Tbsp vanilla
• 2 C almond flour
• 1½ tsp baking soda
• ½ C zucchini, shredded
• 1 (18 oz) can crushed pineapple, juice drained
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Mix together honey, coconut oil, eggs, and vanilla.
2. In a separate bowl, mix the flour and soda.
3. Beat the dry ingredients into the wet ingredients on low until incorporated.
4. Fold in zucchini and pineapple.
5. Grease your cake pans.
6. Fill your cupcake pans ¾ full.
7. Bake uncovered at 350 degrees for 30 minutes.
8. Store chilled for a week or more.
