Lime Zucchini Pistachio Cupcakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1/3 cup pistachios, finely ground
• 2 cups plain flour (all-purpose)
• 1 teaspoon finely grated fresh lime zest
• 1 tablespoon lime juice
• 3 cardamom pods, seeds scraped out
• 1 teaspoon salt
• 1 teaspoon bicarbonate of soda (baking)
• 1/2 teaspoon baking powder
• 2 cups coarsely grated zucchini (2 medium)
• 2/3 cup vegetable oil
• 3/4 cup honey
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 180°c (350°f).
• 2 line a 12-muffin tray with cupcake liners.
• 3 pulse pistachio in food processor until finely ground. add flour, zest, salt, cardamom seeds, baking soda, and baking powder and pulse until combined.
• 4 whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl.
• 5 stir in flour mixture until just combined.
• 6 divide batter evenly among cupcake liners and bake for 20 - 25 minutes, or until a toothpick inserted in center of a cupcake comes out clean.
• 7 cool in pan on a rack 10 minutes. remove cupcakes from pan and cool completely before frosting.