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

Orange Zucchini Cupcakes - Recipe

For the muffins:
4 cups all-purpose flour
2 tbsp. baking powder
pinch salt
4 eggs
1 cup vigrin olive oil
3 cups shredded zucchini
2 cups crumbled feta cheese
3 tbsp. grated orange 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 orange 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:
1/4 cup unsalted butter, softened
12 oz. cream cheese, softened
2 tbsp. orange juice
1 tsp. orange zest
2-3 cups confectioners/icing sugar


2. In a medium bowl, beat all ingredients except for icing sugar, until smooth and creamy. Add icing sugar 1/2 cup at a time, beating between additions until all icing sugar has been incorporated (add extra icing sugar to reach desired consistency). Frost each cupcake and top with a sprinkling of additional orange zest, if desired. 
Makes approximately 12 cupcakes

Zucchini Feta Muffins - Recipe

2 cups all-purpose flour
1 tbsp. baking powder
pinch salt
2 eggs
1/2 cup vigrin olive oil
1 1/2 cups shredded zucchini
1 cup crumbled feta cheese
1 1/2 tbsp. grated lemon zest

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.

Makes approximately 6 muffins