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Preheat 180°C.
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Lightly line mini cheesecake pan with parchment paper.
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Coarsely grate the courgettes onto a paper towel and then press another paper towel on top to remove all the excess liquid.
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Add grated courgette into a large bowl. Add brown sugar, oil, eggs, zest of one lemon, vanilla extract and the poppy seeds.
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Sift the flour and baking powder and carefully fold together.
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Using an ice cream scooper scoop batter carefully into parchment paper cups.
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Bake for 15-20 mins or until toothpick inserted into the middle comes out clean.
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For a sticky topping mix together the demerara sugar with the lemon juice of one lemon and the zest of one lemon.
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Using a toothpick prick holes on top numerous times before slowly pouring sticky lemon glaze over each poppy seed bite.
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Wait a few seconds before adding more to allow the syrup to sink in
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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.