Jess’s recipe is for ‘Dairy Free Lemon Zest & Courgette Cupcakes’…

2 Courgettes grated
2 Large free range eggs
125ml Vegetable oil
150g Unrefined golden caster sugar
225g Organic self raisinng flour
1 tsp Baking powder
Juice & Zest of a Large unwaxed lemon
150g Icing sugar
Punpkin seeds

Method
Preheat oven to 180 degrees.
Whisk together the eggs oil and sugar until it become thick and glossy.
Add the zest and juice of half the lemon and stir through.
Sift in the flour and baking powder and fold in the grated courgette.
Dollop heaped tablespoons into 12 deep cupcake cases and bake for 15-20mins until risen and golden.
Once they’ve cooled mix the remaining lemon juice with the icing sugar and drizzle generously over the cakes.
Decorate with any left over lemon zest and punkin seed.
Delicious AND healthy…sort of!

Try Jess’s delicious homemade cakes at Froth Cafe, Fore Street Newquay (it’s on the first floor of the Quiksilver Boardriders store). For cake inspiration go to www.facebook.com/frothcafe

Jess contemplating her next flavour. Catch Jess in this issue of SurfGirl in the ‘Call of the Wild’ fashion shoot. Photos by Kate Czuzcman.