Zucchini Cupcakes

• 1/4 cup coconut flour
• 1/4 cup blanched almond flour
• 1 tablespoon arrowroot powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 4 large eggs
• 1/2 cup agave nectar
• 1 cup grated zucchini
• 1/4 cup walnuts, chopped
• 1/4 cup currants

1. Preheat the oven to 350F.
2. Line 8 muffin cups with paper liners.
3. In a large bowl, combine the coconut flour, almond flour, arrowroot powder, salt, baking soda, and cinnamon.
4. In a medium bowl, whisk together the eggs and agave nectar.
5. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the zucchini, walnuts, and currants.
6. The batter will be a bit thin.
7. Scoop 1/4 cup of the batter into each prepared muffin cup.
8. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
9. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

coconut flour, blanched almond flour, arrowroot powder, salt, baking soda, ground cinnamon, eggs, nectar, zucchini, walnuts, currants

Taken from www.epicurious.com/recipes/food/views/zucchini-cupcakes-379039 (may not work)