Zucchini grows in abundance this time of the year. And if you are looking for an amazing new recipe that includes zucchini search no further. This is a summertime favorite for our family and let me tell you, they go fast! These cupcakes are divine! When I bake these for guests they are always surprised when I tell them they are gluten-free, vegan, and include zucchini and tofu.
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
You will need gluten-free flour for this recipe, which you can either purchased pre-made, or sift together a batch using the directions provided below the cupcake recipe. Before starting this recipe I use a food processor to quickly purée the zucchini. Any extras I simply freeze in 2-cup airtight quantities for future zucchini cupcakes.