Zucchini cupcakes in the oven
Description
These cupcakes will not only make an excellent snack, but can confidently replace breakfast. Before serving, I recommend topping them with mayonnaise or a sour‑cream sauce, and you can also add minced garlic or herbs to taste. Serve them cooled or slightly warm.
Instructions
- 1
Step 1
Wash the zucchini and pat it dry. Prepare the remaining ingredients.
- 2
Step 2
Grate it and let it sit for about 10 minutes. Then squeeze it and drain the excess liquid.
- 3
Step 3
Crack the eggs.
- 4
Step 4
Add salt, pepper, and a little mayonnaise or sour cream. Mix thoroughly.
- 5
Step 5
Add the flour and baking soda.
- 6
Step 6
Place the prepared batter into the cupcake molds. Put it in a preheated oven at 180°C.
- 7
Step 7
Small cupcakes bake for about 20 minutes, large ones for about 30. Check doneness with a toothpick. If it is dry, the cupcakes are ready.
- 8
Step 8
Zucchini cupcakes are good both warm and cold.