How about this one?
Gluten-Free Carrot Zucchini Cupcakes
Vegetarian, Gluten-Free
This gluten-free version of Carrot Zucchini Cupcakes replaces the wheat flour with rice flour and adds ground flax seed which gives the cupcakes body and texture as well as providing omega-3 fatty acids.
Makes 12 Cupcakes
* 1/2 cup expeller pressed canola oil
* 1/2 cup unbleached, evaporated cane sugar
* 1/4 cup unsweetened organic applesauce
* 2 large organic eggs
* 1 cup organic rice flour, (either white or brown rice flour)
* 1/2 cup organic flax seed meal
* 3/4 tsp baking soda
* 1 tsp cinnamon
* 1/8 tsp salt
* 2 medium organic carrots, grated
* 1/2 medium organic zucchini, grated
* 1/2 cup chopped walnuts
Preheat oven to 400°F.
In a large mixing bowl, beat the oil with the sugar and applesauce. Add eggs. In a separate bowl, mix together the rice flour, ground flax seed, baking soda, cinnamon and salt. Add to the liquid ingredients. Fold in carrots, zucchini and nuts. Spoon into muffin cups filling 3/4 full. Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.
I had some last week and they are soo good.
