INGREDIENTS for about 12 medium cupcakes
1 cup all purpose flour
1/2 cup oatmeal flour
1/4 cup unsweetened cocoa powder
1 tsp vanilla flavored baking powder
1 tsp baking soda
pinch of salt
1/2 cup finely ground brown sugar (Muscovado)
1 and 1/3 cups finely grated zucchini
1 cup plain kefir (or yogurt)
1/4 cup combination (light olive oil, light coconut oil and soft butter)
2 eggs
1/2 cup chopped walnuts (optional)
1/4 cup chocolate chips for topping
PROCEDURE
1. Whisk or sift together all the dry ingredients up to salt.
2. Beat the eggs with the sugar until fluffy and light.
3. Mix in the oil(s) and kefir until combined.
4. Combine the two mixtures until smooth. Fold in the grated zucchini and chopped walnuts.
5. Fill 12 paper lined cupcake tins with the prepared mixture almost to the top.
6. Sprinkle each cupcake with the chocolate chips.
7. Bake in a 180deg C (370deg F) preheated oven for 25-30 minutes until done (test with toothpick).
8. Cool the cupcakes on a cooling rack.