Zucchini Cupcakes

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Line 8 muffin cups with paper liners.
3. 3
   In a large bowl, combine the coconut flour, almond flour, arrowroot powder, salt, baking soda, and cinnamon.
4. 4
   In a medium bowl, whisk together the eggs and agave nectar.
5. 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. 6
   The batter will be a bit thin.
7. 7
   Scoop 1/4 cup of the batter into each prepared muffin cup.
8. 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. 9
   Let the cupcakes cool in the pan for 1 hour, then frost and serve.