Little Italian Courgette Cakes

40 mins

9-12 people

Sneaking veg into cakes is almost competitive sport at Abel & Cole. This wonderful cupcake recipe is one of our favourites - and great for convincing non-courgette lovers (they haven't tried our organic ones, obviously) of the merits of the gorgeous gourds. It's also wonderfully versatile, you can swap courgettes for parsnips, apples, squash, sweet potato, carrots, or whatever you fancy.

45 ratings

Ingredients

75ml olive oil
100g sugar
2 eggs
1 lemon, zest and 3 tbsp juice
1/2 tsp ground cinnamon
250g plain white flour
1tsp bicarbonate of soda
1/4 tsp baking powder
1/2 tsp salt
1 mug of grated courgette
A handful of nuts and/or raisins
A little honey

The cakes will store for 2-3 days in an airtight container. Delicious with a pat of butter, more honey and a cuppa.

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Method

1. Heat oven to 180°C/Gas 4.

2. Whisk olive oil, sugar, eggs, lemon and cinnamon together till light and fluffy.

3. Sieve in flour, bicarb, baking powder and salt. Gently fold through. Carefully swirl in courgette and nuts/raisins – save a few for the tops. Don’t overmix.

4. Divide between cupcake cups. Dot tops with nuts/raisins.

5. Bake 25-30 mins, till a skewer comes out clean. Finish with a drizzle of honey over the tops.