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Zucchini spice cupcakes - Can be made vegan, gluten free, dairy free, nut free.



12 portion(s)

  • lemon zest of half a lemon
  • 160 g raw sugar OR sugar of choice (see tip re quantity of sugar)

  • 3 small to medium sized zucchini (around 300g)., Washed, trimmed and cut into 3-4 chunks each

  • 60 g butter cubed and slightly soft OR oil of choice.

  • 230 g plain flour OR white spelt flour OR gluten free flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon, ground
  • 1 tsp Mixed Spice, ground
  • 1 egg, OR 60-70g ripe banana
  • 1.5 tsp vanilla extract

  • 50 g Pecans or walnuts, Roasted and broken into small pieces (optional)

Recipe's preparation

  1. 1.    Preheat oven to 180 deg C

    2.    Peel strips of lemon zest off about ½ a lemon and place on a paper towel to dry a little before milling. Take care not to include white pith in the peels.

    3.    Place sugar and lemon zest into bowl and mill 10sec/speed 9 and set aside.

    4.    Place zucchini chunks into bowl and chop 5 sec/speed 4. Set aside.

    5.    Add butter or oil to bowl and milled sugar/lemon zest, and mix 15 sec/speed 4. Scrape down and repeat if necessary until butter is combined with sugar

    6.    Add flour and rest of ingredients except walnuts. Mix 15 sec/speed 4. Scrape down and mix again 5 sec/speed 4  or until well combined

    7.    Add pecans/walnuts (see tip 3) if using and stir into mixture 5 to 10 sec/speed 3/reverse

    8.    Spoon batter into patty pans or oiled muffin pans. Bake for about 20 mins until golden brown. When ready they should feel firm and spring back when pressed with a finger.

    9.    Allow to cool in pans for 10 mins before removing to cool on a wire rack.

  2. Describe the preparation steps of your recipe


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1.    For vegan alternative, replace the butter with 60g oil of choice (e.g. coconut oil)

2.    For vegan diet, replace the egg with 60-70g ripe banana. You can cut back the sugar to 150g if using banana.

3.    It is easier to empty the mixture from the TM bowl into another bowl and spoon it into the moulds with the help of a spatula. Walnuts, if using, can be folded in at this stage in place of step 7.

4.    Serve plain, dusted with icing sugar once completely cooled, or with slightly sweetened cream cheese icing.

5.    This recipe is low in FODMAPs

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • My kids love this recipe. I

    Submitted by Savvyannah on 9. May 2016 - 10:54.

    My kids love this recipe. I skip the lemon if I haven't got any tmrc_emoticons.)

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