For the muffins:
1 ½ cups/185 grams grated zucchini
⅔ cup/140 grams light brown sugar
⅓ cup/80 milliliters olive oil (or other oil such as safflower or canola)
⅓ cup/80 milliliters plain Greek yogurt
2 large eggs
1 ½ cups/190 grams all-purpose flour
½ teaspoon/3 grams salt
½ teaspoon/3 grams baking soda
½ teaspoon/2 grams baking powder
1 tablespoon Vadouvan spice mix or a curry powder of your choice
½ cup/55 grams chopped walnuts (optional)
To decorate:
8oz whipped cream cheese seasoned with salt
½ cup large flake coconut, toasted and then tossed in a little chili oil
Heat oven to 350ºF degrees. Line 4 mini muffin tins or 2 large muffin tins with paper liners.
In a large bowl, whisk together the grated zucchini, sugar, olive oil, yogurt and eggs.
Whisk together the flour, salt, baking soda, baking powder and vadouvan in a separate bowl.
Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.
Scoop the batter into the prepared tins, using a small ice cream scoop. Bake in the oven for 15-20 minutes or until they spring back when pressed in the center and they have a nice golden color.
Cool on a wire rack.
When completely cool, pipe the seasoned cream cheese on top of each cupcake and decorate with the toasted coconut.
Makes 48 mini muffins or 24 regular
Adapted from a recipe by Melissa Clark