Little Italian Courgette Cakes

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    A tasty vegetarian treat for your toddler to enjoy. Delicious with a pat of butter, more honey and a cuppa.
    Little Italian Courgette Cakes

    • 1 mug of grated courgette
    • 100g sugar
    • 75ml honey
    • 75ml olive oil
    • 2 eggs
    • 250g flour
    • 1 tsp baking soda
    • ¼ tsp baking powder
    • ½ tsp salt
    • ½ tsp ground cinnamon
    • 1 lemon, zest and 3 tbsp juice
    • A handful of nuts and/or raisins (optional)

    How to make Little Italian Courgette Cakes
    1. Preheat oven to 180°C / 350°F / gas 4. 
    2. Mix all the ingredients together.
    3. Divide between muffin/cupcake cups.
    4. Sprinkle a few nuts over the top of the cakes, if you like. Pine-nuts or flaked almonds work beautifully. 
    5. Bake on a low rack in the oven for 25-30 minutes, until a skewer inserted in the centre comes out clean.
    6. Drizzle a bit of honey over the top and tuck in. 
    7. The cakes will store for 2-3 days in an airtight container.
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