Zucchini & Carrot Cupfakes - Recipe

For the cupcakes:
2 cups all-purpose flour
1 tbsp. baking powder
pinch salt
2 eggs
1/2 cup vigrin olive oil
3/4 cup shredded zucchini
3/4 cup shredded carrot1 cup crumbled feta cheese
1 1/2 tbsp. grated lemon zest

1. Preheat the oven to 350F. Sift the dry ingredients together in a medium bowl. In a large bowl, beat the eggs and oil with an electric mixer until smooth. Stir in the zucchini feta cheese and lemon zest. Add the dry ingredients into the wet ingredients and stir until the mixture is just combined. Spoon about 1/4 cup of the batter into each well of a muffin tin that has been greased with butter and flour. Bake for 28-32 minutes. Remove pan from the oven and cool for 30 minutes. Remove muffins from the pan and cool on a wire rack. 


For the frosting:
1/2 cup tzatziki cucumber yogurt sauce
tiny splash of vanilla extract
1/4 cup confectioners/icing sugar


2. In a small bowl, whisk all ingredients together until the mixture becomes thick and spreadable. Frost each cupcake and top with a sprinkling of shredded carrot if desired. 
Makes approximately 6 muffins