Breads and cakes have always been one of my favourite things to bake for the kids because you can make them bite size for their little hands as well as have them assist you in the baking. What kid doesn’t love stirring the batter and help measure out the sugar? For my two toddlers, they absolutely love helping me bake in the kitchen as much as I love the quality time we spend in there.
I have always loved zucchini (courgette) bread as much as I do lemon, poppy seed muffins so this week I thought why not put them together to create a sweet poppy seed bite that’s full of vegetables that the kids will love for afternoon snacks or a weekend treat.
- 375g courgettes
- 200g soft brown sugar
- 125ml vegetable oil
- 3 large eggs
- 1 lemon, zested
- 1 tsp vanilla extract
- 1 tbsp poppy seeds
- 300g self-raising flour
- 1 tsp baking powder
- 1 lemon, zested & juiced
- 100g demerara sugar
- Preheat 180°C.
- Lightly line mini cheesecake pan with parchment paper.
- Coarsely grate the courgettes onto a paper towel and then press another paper towel on top to remove all the excess liquid.
- Add grated courgette into a large bowl. Add brown sugar, oil, eggs, zest of one lemon, vanilla extract and the poppy seeds.
- Sift the flour and baking powder and carefully fold together.
- Using an ice cream scooper scoop batter carefully into parchment paper cups.
- Bake for 15-20 mins or until toothpick inserted into the middle comes out clean.
- For a sticky topping mix together the demerara sugar with the lemon juice of one lemon and the zest of one lemon.
- Using a toothpick prick holes on top numerous times before slowly pouring sticky lemon glaze over each poppy seed bite.
- Wait a few seconds before adding more to allow the syrup to sink in
- Serve warm with butter or room temperature with creme fraîche on top. The kids might even love it paired with a nice hot cocoa for an extra special treat while tea and coffee will surely be this mini bites best friend.
I absolutely love crossing two great recipes together to create new ones. It’s a cake muffin hybrid here and one not to miss trying out. You could even make this without the lemon sticky glaze for a healthier option to throw in the kids’ lunchbox for school. The combination of courgette, lemon and poppy seeds is flavourful but not overpowering.
Why not pin this for later and share with your friends? It can be party food or make it into a loaf of bread by adding batter to a loaf pan instead and bake for 50 minutes. Either way, I would love to know what you think of my hybrid combination this month, come say hello on social media and let me know!
Have you mixed two of your favourite recipes before? What were the results?
PIN ME BELOW FOR LATER…