Directions:
- Peel and finely grate zucchini.
- Combine flour, almonds and vanilla in one bowl.
- Whisk until semi-fluffy egg whites and splenda.
- Mix zucchini into sugar bowl.
- Mix dry ingrefients into the wet ingredients.
- Use ice cream scoop to measure out 24 cupcakes.
- Bake for 15 minutes on 350.
- Icing: Place spelnda in food processor and break it up into a fine powder, similar to confectioners sugar.
- Mix all ingredients into bowl over pot of water.
- Continue stirring until whipped, and when flipped nothing falls out of the bowl.
- Ice your cupcakes!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.08 Kcal (369 kJ) | ||
| Calories from fat | 15.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 3% | |
|---|---|---|---|
| Sodium | 114.74mg | 5% | |
| Potassium | 118.49mg | 3% | |
| Total Carbs | 15.75g | 5% | |
| Sugars | 8.77g | 35% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 2.92g | 6% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.6mg | 4% | |
| Calcium | 37.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 196.65 Kcal (823 kJ) | ||
| Calories from fat | 33.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 3% | |
|---|---|---|---|
| Sodium | 256.18mg | 5% | |
| Potassium | 264.55mg | 3% | |
| Total Carbs | 35.17g | 5% | |
| Sugars | 19.58g | 35% | |
| Dietary Fiber | 1.53g | 3% | |
| Protein | 6.52g | 6% | |
| Vitamin C | 12.3mg | 9% | |
| Iron | 1.4mg | 4% | |
| Calcium | 83.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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