Zucchini Pistachio Cupcakes Recipe

Zucchini Pistachio Cupcakes
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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

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.

Lehsan Gosht

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