I decided to use my sugar-free zucchini bread recipe and make some muffins/cupcakes so I could try a new frosting recipe. The frosting was amazing!!! I was a tough critic on the cupcakes, but all my taste testers promised they were yummy. Next time I’m going to try making cookies instead of cupcakes, so if you try the recipe as cookies let me know how it turns out!
1c. shredded zucchini
1/3 c. vegetable oil
2 lg. eggs
1/2 c. water
1 tsp. vanilla
2 c. flour (I use 1c. white and 1c. whole wheat)
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cardamon
Beat together zucchini, oil, eggs and water until creamy.
In a separate bowl mix flour, baking soda, baking powder, and spices. Add flour, baking soda, baking powder and spices slowly to wet ingredients. Beat well. Spoon batter into cupcake pan. Spread batter evenly.
Bake at 325 degrees for 15 minutes or until a toothpick inserted comes out clean. Cool completely before icing.
I’m absolutely in love with this recipe! It was so sweet and completely sugar-free. I received lots of compliments on it and will definitely be using it often.
1/2 cup unsalted butter
6T. agave nectar
1C. dry milk
1.5t. vanilla extract
4T. whole milk
Pinch of salt
Cream the butter with an electric mixer. Slowly add the agave nectar and beat until fluffy.
Gradually add the dry milk and continue to beat. Add the vanilla and then add the milk one tablespoon at a time until completely blended. Add salt and mix on high for two minutes.
Thanks Madhave Agave Nectar for an amazing frosting recipe!