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Recipes >> Cakes, Pancakes, Frostings Recipes > Zucchini Pistachio Cupcakes

Zucchini Pistachio Cupcakes

Zucchini Pistachio Cupcakes
Prep Time
10 Mins
Cook Time

25 Mins

A healthy way to add Zucchini and pistachio in your meal. These Zucchini Pistachio Cupcakes have a nice flavor and goes great with or without frosting.
Viewed: 5358
Source:  Maria Khalid
3 Ratings
2 out of 5 stars
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  • Pistachio 1/3 cup (finally ground)
  • All purpose flour 2 cups
  • Salt 1 tsp
  • Baking soda 1 tsp
  • Baking powder 1/2 tsp
  • Zucchini 2 cups (coarsely grated)
  • Vegetable oil 2/3 cup
  • Honey ¾ cup
  • Large eggs 2 (lightly beaten)
  • Vanilla essence 1 tsp

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Cooking Directions

  1. Preheat oven at 180 degrees C or 350 degrees F. Line a 12 muffin tray with paper cups.

  2. Take a bowl and mix all purpose flour, salt, baking soda and baking powder.

  3. In another bowl whisk zucchini, oil, honey, eggs and vanilla.

  4. Stir in flour mixture until just combined.

  5. Divide batter in paper cups and bake for 20-25 minutes or until a toothpick inserted in center comes out clean.

  6. Remove from oven and let it cool before frosting.

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