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Preheat oven to 325 and place rack in lower third of oven. Place cupcake papers on cupcake tin, set aside.
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Grate zucchini, set aside
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Place flour baking soda and salt in a bowl and set aside.
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Place butter, coconut oil and sugar in mixer and mix on medium for two minutes.
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Add eggs one at a time and mix till well incorporated.
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Add vinegar, vanilla paste, lemon zest and lemon juice.
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Then alternate adding dry ingredients and buttermilk. Mix till well combined.
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Add zucchini and mix for 30 seconds.
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The batter will be very thick, spoon into cupcake papers till almost full. Bake for 22-24 minutes till cakes spring back from touch. When cool drizzle with glaze.