Lunchboxes, Recipes

Catherine’s Courgette Cupcakes

It was such a delight to return home at the end of the summer to some surprise produce flourishing in the garden, not least of which were a number of (some rather large!) courgettes. So whilst we’ve been using them in a number of recipes (stuffed marrow, parmesan coated courgette sticks, courgetti/zoodles) when there’s a recipe that will turn them into a great freezable lunchbox treat, it’s a win-win situation (plus the kids don’t even realise they’re eating vegetables!)

Courgettes may not be top of the “superfoods” list, they’re by no means the powerhouses of nutrients, but they quietly provide us with a nice source of fibre (particularly as you can leave the skins on, they’re not tough, especially when cooked). They also contain a reasonable amount of vitamin C to help boost our immune systems (back-to-school season, need I say more?), B vitamins essential for energy production, and potassium which is important for heart health amongst a whole host of other functions.

Anyway, with no further ado, I give you: Catherine’s courgette cupcakes

Ingredients:

  • Zest and juice of 1 lemon
  • 50g sultanas
  • 150 ml coconut oil, melted (*you could substitute with butter)
  • 2 eggs
  • 100g honey
  • 170g spelt flour*
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 140g grated courgette (approx. 1 large / 2 small courgettes)

*I used 85g wholemeal spelt and 85g white spelt flour – you could use regular wheat flour but I love the taste of spelt and find it so much easier to digest than wheat, and mixing the wholemeal with the white means the cakes are still nice and light but also have some extra fibre)

Method:

  1. Put the sultanas in a bowl with the lemon juice to soak. If you have time to do this the night before then brilliant, if not just soaking for the time it takes to prep will be fine, and any longer a bonus to make them lovely and soft.
  2. Heat the oven to 180C (160C fan), gas mark 4, and prepare 12 muffin cases.
  3. Whisk the coconut oil with the eggs and honey using an electric whisk or by hand, until it is light and opaque.
  4. In a separate bowl, mix together flour, baking powder, bicarbonate of soda, and cinnamon. Then add to the egg, oil and sugar mix along with the grated courgette and soaked sultana mixture. Stir thoroughly with a wooden spoon.
  5. Pour the mixture into you prepared cupcake cases and cook for approximately 20-25 mins, or until a skewer comes out clean.
  6. Cool in the tin for a few minutes before removing to a rack.

I’ve iced this batch with some coconut cream frosting as I sent them off to the Pre-school picnic, but the naked ones are proving a lunchbox hit just as they are!

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