Courgette Cupcakes

I have a man in the house who loathes courgettes. Zucchinis, whatever you call them, it is all the same to him, (picture a pained, screwed up face) "ewwwww, NO thanks!". I do try and understand this dislike for the vegetable; everyone is different, each has their own favourite foods and I'm not even keen on marrow, the courgette's bigger cousin, so why shouldn't someone be allowed to not like, even loathe something? Well, to me, it is somewhat indulgent - I can't override this feeling that not liking vegetables is something of the preserve of children, am I right? I guess not, so I'm going to have to work on this one.

Anyway, there have been a couple of courgettes languishing in the bottom of the veggie drawer in the fridge, left over from last week's veggie box. There are only so many fritatas you can make with courgettes, especially if you're the only one eating them. So, I've also been inspired by my recent success with bread, and with the idea of finding something else to snack on that isn't an oatcake or a carrot stick (much as I love them!).

So after making the most delish curry (the subject of another post soon), I decided that I should deal with the remaining courgettes. I searched for recipes for courgette bread, but all seemed to need yeast and/or sugar, both of which are no goes for me. Not having found anything satisfactory, or a recipe that I had the right ingredients for, I decided to wing it. I have to say that the result was most pleasing - they even got the approval from Mr. Courgette-hater!

The most amazing thing about the finished result is the flecks of green from the courgette, so vivid! The finished article had a wonderful crumb on the outside but a wonderful cakey texture on the inside. The use of the wholemeal flour really gave it an extra depth to the taste, and I found that I wasn't missing the sugar at all! Perfect!

I imagine that this recipe would also work well if the courgette was substituted for carrot - you then open yourself up to adding cinnamon and marching down the carrot cake route, but that is probably no bad thing!


Courgette Cup Cakes



Preheat the oven to 350°F/ 175°C

400g Wholemeal Flour
2 tsp Bicarbonate of Soda
1 handful of chopped nuts (optional)
2 Free range eggs
150 ml Vegetable oil
300 ml Natural live yoghurt
2 tsp Vanilla Essence
1 Courgette, large, grated

Beat together all the wet ingredients, starting with whisking the eggs up and slowly adding the yoghurt, vanilla and finally fold in the courgette. Slowly add the dry ingredients to the bowl and mix until combined, but do not over mix.

Spoon into cupcake cases or this works well in a greased loaf tin and bake for 30 minutes - if you make it as a loaf, you will need to bake it for longer, about 45 minutes to an hour. Allow to cool in the tin for ten mins and then turn out on to a rack to cool further, if you have the will power.