Botanically speaking, a zucchini is definitely a fruit, not only does it have and come from seeds, it grows on the flowering part of the zucchini plant.
So this beloved veg we've been adoring on our plates accompanying our roast dinners for years, is in fact "technically" a fruit.... So who would have ever thought that zucchini’s could make a sweet wholesome dessert?? (Stay with me - I promise you these are delicious)
These little zucchini, pistachio and lime cupcakes are devine!! They are gluten-free, dairy and egg free too, so everyone can essentially enjoy!! #vegan.
Typically I would make these into a Bundt style cake with lime glaze drizzled over the top, (quadrupling the recipe) but today we're going with mini bite sized cupcakes, which are the perfect accompaniment with a cuppa for afternoon tea.
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The texture reminds me of a Persian love cake, and are super moist. (Thank the zucchini for that one)
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The macros below are for each bite (minus the lime and and pistachio syrup) - makes 12.
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108 calories
3.6g fat
13.9g carbs
1.3G protein
What you need
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1 cup oat flour
1/4 cup almond meal
1/4 cup pistachio kernels chopped
1/3 cup maple syrup
1 tbsp coconut oil
1 tsp baking powder
1 tbsp ground Cardamon
1 tbsp vanilla extract
1 tbsp lime juice
(Zest of lime optional)
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For the syrup
1 tbsp castor sugar
I tbsp water
1 tbsp lime juice
pistachios (to adorn each bite)
Brought to the boil and allow to reduce into a syrup.
Drizzle over cakes, and sprinkle with pistachio.
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For a Bundt cake - lime glaze
2 cups powdered icing sugar
4-6 tablespoons fresh lime juice
Zest from a lime.
Pistachio (to adorn on top)
Mix together to make a smooth icing. Drizzle over cake, top with pistachio.
Bake these little guys in a moderately high oven (180-200°c) for 15-20 minutes, or until set.
Allow to cool slightly before drizzling syrup or icing on them.
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#health #fitness #nutrition #nourished #fitfam #fitfood #foodie #pistachio #zucchiniandlimecake #macros #healthylifestyle #healthyfood #dairyfree #eggfree #sweettreat #foodporn #foodblog
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