1 cup of shredded courgette
1 cup of shredded carrot
Squeeze the carrots and courgette to get rid of the juices, then mix all the wet ingredients together.
In another bowl, mix the dry.
Add flour mix to the wet ingredients, a bit at a time, and fold it with a spatula.
Let the batter sit, covered, for ten minutes, then spoon into bun papers.
Bake at 175 degrees for 25 minutes.
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