Cupcake with zucchini and pistachios

The main ingredient of this amazing cupcake is zucchini. Not everyone dares to cook such a cupcake, but those who still dare will not regret it - an unusual cupcake turns out to be moist, moderately sweet, very interesting in taste.

Ingredients

• Zucchini - 300 g (1 pc.)
• Pistachios - 150 g
• Almonds (optional) - 1 tbsp. the spoon
• Pumpkin seeds (optional) - 1 tbsp. the spoon
• Wheat flour - 150 g
• Olive oil - 90 ml
• Chicken eggs - 2 pcs.
• Lemon - 1 pc.
• Sugar - 80 g
• Baking powder - 1 teaspoon

Directions

1. Prepare all the ingredients for the zucchini and walnut muffin.
2. Coarsely grate the young zucchini along with the peel. Do not drain the juice that stands out, we will need it.
3. Place the chopped zucchini in a deep bowl, squeeze the juice from the lemon there and mix.
4. Peel the pistachios and grind in a blender to get small pieces. (Add any nuts or seeds you like - I used 1 tablespoon each of pumpkin seeds and almonds.)
5. Add nuts, baking powder and flour sifted through a sieve to a deep bowl with zucchini, mix until smooth.
6. Whisk the eggs, olive oil and sugar with a whisk until smooth.
7. Add the resulting mass to the bowl with zucchini and nuts and mix everything again. You will get a semi-liquid dough.
8. Line a cake pan with parchment paper and pour the batter into it.
9. Bake the cake in an oven preheated to 190 degrees for 50-60 minutes, it will grow a little in size and brown appetizingly.
10. Carefully invert the finished zucchini and walnut muffin onto a wooden surface or wire rack and cool. Remove the parchment and transfer to a dish.
11. Serve a cupcake with zucchini and pistachios to the table and be sure - almost everyone will ask for the recipe!