Chocolate Courgette Cupcakes

Courgette is a great vegetable to put into cakes as it is bland in taste but moist in texture and helps make cakes light and airy. I made my cupcakes dairy-free, gluten-free and sugar-free. This may sound like all you're left with is an egg but read on...

Ingredients
3 tablespoons sunflower spread
¾ cup courgette, peeled and grated
½ banana mashed
6g Stevia (if you can't get hold of Stevia use a different sweetener such as xylitol) 1g of Stevia is equivalent to 2 teaspoons of regular sugar 
1 egg, beaten
1 cup ground almonds
1 tablespoon cocoa powder
1 teaspoon baking powder
⅓ cup mixed chopped nuts


Method
(1) Beat together the sunflower spread, courgette and banana.
(2) Sprinkle over the Stevia and add the egg.
(3) Stir in the almonds, cocoa and baking powder and mix until combined. Finally add the nuts, and briefly stir.
(4) Spoon the mixture equally between 6 cake cases.
(5) Bake in a preheated gas 4/180°C oven for 20 minutes. Check the cupcakes are cooked by inserting a cocktail stick in the centre, it should come out clean.
(6) Transfer the cupcakes to a wire rack to cool.

Verdict?

 Interesting. Slightly odd, but whack a bit of custard with them and you're good to go. I wouldn't serve them to the queen though.