Ingredients
1 zucchini, grated
1/2 tin creamed corn
2 Chia eggs (2 tbsp chia seeds to 6 tbsp water)
1 tsp Vegita (or vegetable stock)
1/2 cup of noosh (nutritional yeast)
1.5 cup self raising flour
Olive oil spray
Instructions
Preheat oven to 180 degrees Celsius.
Mix the zucchini and creamed corn. Add the chia egg, Vegita, noosh and stir well. Then add the SR flour and fold in to make a batter.
Oil a 12 portion cupcake tray. Spoon the mixture into into the cupcakes. Bake for 30 minutes, or until golden and a skewer comes out clean.
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