This recipe is wheat free. Instead of wheat flour, oat flour and a small amount of ground flax seed is used.
Oat flour can be bought. You can also make it by grinding it finely in blender, food processor, or spice grinder.
You will need muffin tins and cupcake liners for 18 regular size cupcakes.
Preheat your oven to 350 degrees Fahrenheit/ 175 Celsius.
1-1/3 cups sugar
1/2 cup olive oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups oat flour
1/3 cup ground flax seed, also known as flax meal
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt, optional
2 teaspoons cinnamon
heaping 1/4 teaspoon allspice
1-1/2 cups shredded zucchini
In a large mixing bowl, combine the sugar, oil, orange juice, and almond extract.
In a separate bowl, combine the dry ingredients.
Add the dry ingredients to the sugar mixture and mix well.
Add the zucchini and blend that.
Divide the batter evenly between the cupcake liners. They will be about 2/3 full.
Bake 18-20 minutes or until the cupcakes test done when using the toothpick test in one.
Take out of the oven, but leave in the pan for 10 minutes.
After 10 minutes, remove from pan to a wire rack to finish cooling.
1 cup brown sugar
1/2 cup butter
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cup powdered sugar
In a medium size saucepan, melt the butter, brown sugar, and milk together.
Bring to a boil and stir for two minutes.
Take off the stove and stir in the vanilla extract.
Let it cool to just warm.
Stir in the powdered sugar a half cup at a time until you reach a frosting like consistency.
Frost each cupcake.
As the frosting cools all the way, it will get thicker.
So, either use a little less powdered sugar and frost when totally cool OR frost before the frosting is completely cool.
I frosting mine with the frosting slightly warm.
You may use all-purpose wheat flour. Instead of the oat flour, use wheat all purpose flour and don't use the flax meal.
Also lower the baking powder to just 2 teaspoons.