You need to grate your courgette first – for each standard US cup measure of grated courgette, use the following amounts. My one yesterday yielded a scant 2 cups which made 23 muffins, so about a dozen per base recipe.
1 Cup grated Courgette (skin left on to look pretty unless you need to hide the evidence of vegetables!)
1 1/2 cups plain flour
1/2 tsp bicarb
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/4 cup vegetable oil
1 egg (fresh from the back garden if you want that lovely golden colour)
2 tsp finely chopped rosemary
Grated rind and juice from one limon de pica (or half a small lime, or maybe a tablespoon of lemon juice)
Preheat oven to 180C, grease a muffin tin or use paper or silicon muffin cases.
Mix egg, sugar, oil, rosemary and courgette together well, add the grated rind and juice. Combine flour with all raising agents and mix into the wet ingredients. Stir together just until you can no longer see dry flour and no more.
Spoon into the muffin cups, and bake at 180C for 20-22 minutes or until toothpick comes out clean. Leave to cool, at least until they don’t burn your fingers.
Based on the zucchini bread recipe in Better Homes & gardens Cookbook.
Let me know if you make these, and what you think! They will be a staple in our house now I think, and we are always happy to find more ways to use this stuff.
Our rosemary bush is big enough to supply a small town.