Hopsies Cupcakes

Directions

1. 1
   Place the zucchini and carrots in a strainer.
2. 2
   Sprinkle with the salt and mix well.
3. 3
   Let drain for 15 to 20 minutes, until most of the moisture is released.
4. 4
   Preheat the oven to 350F.
5. 5
   Line a cupcake pan with 12 paper liners.
6. 6
   In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, and nutmeg.
7. 7
   In a separate bowl, using an electric mixer beat together the agave nectar and canola oil.
8. 8
   Add the eggs and beat well.
9. 9
   Add the egg mixture to the flour mixture and beat until well combined.
10. 10
    Squeeze out any remaining moisture from the drained zucchini and carrots.
11. 11
    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.
12. 12
    Bake for 20 to 25 minutes, until a tooth-pick inserted into the center of a cupcake comes out clean.
13. 13
    Cool completely on cooling racks before frosting.
14. 14
    Sprinkle with extra walnuts if desired.