Zucchini cupcakes

Makes 14 to 16 muffins.

1-1/2 cups sifted cake flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp powdered ginger

1/4 tsp ground cloves

1/4 tsp salt

2/3 cup coarsely chopped toasted walnuts

2 large eggs

3/4 cup firmly packed light brown sugar

1/2 cup safflower oil

2 cups firmly packed grated zucchini

Optional: 1/2 cup of raisins

  • Preheat the oven to 350F.
  • In a small bowl, combine flour, baking soda, spices, and walnuts, and whisk to blend.
  • In a mixing bowl, beat the eggs, sugar, and oil for 2-3 minutes or until smooth.
  • Add the zucchini and beat just until smooth.
  • Add the dry ingredients (and raisins) until completely moistened.
  • Put into muffin tins (3/4 full) and bake 20-25 minutes.
  • Cool briefly in the plan before unmolding.