Zucchini Jaffa Cupcakes

• 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
• Pinch salt
• 1 cup zucchini, shredded
• 1 juice and zest of an orange
• choc chips for sprinkling

1. Preheat oven to 350FrnPut almond and hazelnut butter, eggs, maple, vanilla and salt into food processor until smooth.
2. 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
3. add zucchini, orange juice and half the zest. Process some more
4. spoon into cupcake papers in a muffin tray, top with orange zest and choc chips
5. Cook for 25-30min, when skewer comes out clean.
6. This recipe is inspired by a zucchini bread recipe I have been making for years. I;m not sure where from. But delicious

almond butter, hazelnut butter, eggs, maple syrup, vanilla essence, apple cider vinegar, baking soda, salt, zucchini, orange, sprinkling

Taken from food52.com/recipes/30579-zucchini-jaffa-cupcakes (may not work)