THERMOMIX METHOD

Pre heat oven to 160°C, fan forced.

Roughly chop zucchini into equal sized pieces, place into mixing bowl and grate 3 sec / speed 4, scrape down sides and repeat.  Add to this; the flour, yoghurt, oil, lime zest, vanilla, baking powder and pistachios.  Mix 20 sec / speed 4, scrape down sides and mix a further 10 sec / speed 4.  Set aside and clean and dry mixing bowl really well.

Place eggs and sugar into mixing bowl with the butterfly whisk in and mc removed.  Whisk 9 mins / speed 4 until light and fluffy.

Remove butterfly whisk and return remaining ingredients and fold through gently using knead for 3 secs, then if needed fold further using the spatula.

Pour into muffin tin and bake 32 mins until cooked when checked with a skewer.  Allow to cool in tray for 5 mins, then on a wire rack.  Drizzle each cupcake with a little honey and sprinkle of pistachios.

NON THERMOMIX METHOD

Pre heat oven to 160°C, fan forced.

Grate zucchini and combine in a large bowl with the flour, yoghurt, oil, lime zest, vanilla, baking powder and pistachios.

Using electric beaters, whisk eggs and sugar for 9 mins until light and fluffy.  Gently fold through mixture.

Pour into muffin tin and bake 30-35 mins until cooked when checked with a skewer.  Allow to cool in tray for 5 mins, then on a wire rack.  Drizzle each cupcake with a little honey and sprinkle of pistachios.