Okay, so why are these called Hopsie’s Cupcakes? Because they’re made with lots of garden veggies, like zucchini and carrots, and that’s what our pet bunny, Hopsie, loves to eat. My daughter, Sofia, told me during our testing of this recipe that these would be great for Hopsie. She, of course, loves them because they’re made with the stuff that Hopsie eats.

　　

Ingredients

serves 12 (makes 12 cupcakes)

　　2 cups packed finely grated zucchini (about 2 medium zucchini)

　　1 cup packed finely grated carrots (about 5 or 6 medium carrots)

　　1 teaspoon sea salt

　　1 1/2 cups sprouted spelt flour or whole wheat pastry flour

　　1 teaspoon baking powder

　　1 teaspoon baking soda

　　1 1/2 teaspoons ground cinnamon

　　1/4 teaspoon ground nutmeg

　　3/4 cup light agave nectar

　　2/3 cup canola oil

　　2 large eggs

　　1/2 cup walnuts, chopped, plus extra for garnish (optional)

　　1/3 cup currants or raisins (optional)

　　Cream Cheese Frosting (page 110), Vanilla Buttercream Frosting (page 106), or Fat-Free Vanilla Yogurt Frosting (page 107)

　　

Step 1

Place the zucchini and carrots in a strainer. Sprinkle with the salt and mix well. Let drain for 15 to 20 minutes, until most of the moisture is released.

　　

Step 2

Preheat the oven to 350°F. Line a cupcake pan with 12 paper liners.

　　

Step 3

In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, and nutmeg.

　　

Step 4

In a separate bowl, using an electric mixer beat together the agave nectar and canola oil. Add the eggs and beat well. Add the egg mixture to the flour mixture and beat until well combined. Squeeze out any remaining moisture from the drained zucchini and carrots. Using a wooden spoon or rubber spatula, fold in the zucchini, carrots, walnuts, and currants, if using, and spoon the batter into the prepared cupcake pan.

　　

Step 5

Bake for 20 to 25 minutes, until a tooth-pick inserted into the center of a cupcake comes out clean. Cool completely on cooling racks before frosting. Sprinkle with extra walnuts if desired.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.