Veg-Based Desserts: Healthy Treats

Be virtuous and still eat cake with these veg-based desserts

by Ruth Emmett

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Chocolate-courgette cupcakes

For: A healthy heart

Courgette’s potassium may help reduce high blood pressure, while it’s also a source of folate, linked to good artery function.3 Dark chocolate is full of flavonoids that boost heart health.4

Preparation: 10 minutes
Cooking: 30 minutes
Makes: 12

275g dark chocolate (70% cocoa) + 50g in small chunks
225g courgettes, finely grated
200g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
125g caster sugar
200g sunflower oil
2 eggs
140g icing sugar
140g butter

1 Preheat the oven to 190C. Arrange 12 cases in a muffin tin.

2 Melt 175g of chocolate in a heatproof bowl over a pan of simmering water. Take off the heat and cool for a few minutes.

3 Break the eggs into a bowl. Add the caster sugar and oil, and beat until thick.

4 Fold in the melted chocolate; add the courgettes, the pre-mixed dry ingredients and the chocolate chunks.

5 Divide between the 12 cases. Bake for 30-35 minutes until cooked through.

6 Meanwhile, get on with the frosting: melt the remaining chocolate as in step 2. Beat the icing sugar and butter until smooth, pour in the chocolate, and spread over the cupcakes.