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Author Notes: When I was a kid I loved Jaffa's, little orange coated balls of chocolate. Mostly we had them at the movies. I think that started my love of orange chocolate anything. Following my survival from brain cancer, I need to avoid gluten and sugar. Ok, there's a little in the choc chips on the top but I can't live completely paranoid now I get this second chance can I? :) —vanessa green
- 1/2 cup almond butter
- 1/2 cup hazelnut butter
- 2 cups eggs, I used large ones
- 1 tablespoon maple syrup
- 1 tablespoon vanilla essence
- 1.5 teaspoons apple cider vinegar
- 1 teaspoon baking soda
- pinches salt
- 1 cup zucchini, shredded
- 1 juice and zest of an orange
- choc chips for sprinkling
- Preheat oven to 350F Put almond and hazelnut butter, eggs, maple, vanilla and salt into food processor until smooth.
- Add apple cider vinegar and baking soda - it will fizz to help the cupcakes rise and make you feel like a scientist. Process a few minutes
- add zucchini, orange juice and half the zest. Process some more
- spoon into cupcake papers in a muffin tray, top with orange zest and choc chips
- Cook for 25-30min, when skewer comes out clean.
- This recipe is inspired by a zucchini bread recipe I have been making for years. I;m not sure where from. But delicious