Directions

1. Preheat the oven to 350°F and line a muffin pan with paper liners.
2. Using a blender or food processor, blend the granola into a fine flour. Pour into a large bowl and add the pastry flour, baking powder, cinnamon, baking soda, ginger, salt, and nutmeg. Whisk to combine.
3. In another bowl, whisk together the non dairy milk, maple syrup, coconut oil, vinegar, and vanilla. Pour into the bowl with the dry ingredients and stir to combine. Fold in the zucchini. Scoop the batter into the prepared pan, filling each tin about halfway.
4. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool for a few minutes before transferring the cupcakes to a cooling rack to cool completely.

1. Use a stand mixer or hand mixer to beat the non dairy butter until fluffy, 3 to 5 minutes. Add the sugar, 1/2 cup at a time, beating until incorporated. Add the vanilla, cinnamon, and salt and continue to beat for another 3 to 5 minutes until smooth and fluffy. Use nondairy milk to thin out, if needed, to obtain a smooth, spreadable consistency.
2. Frost the cupcakes or refrigerate in a covered container until ready to use.