Zucchini and pine nut muffin loaves

Makes 5 tiny loaves and one small (in my kitchen..). All of them excellent, savory, treat for breakfast, lunch, hiking provisions.

• 200g plain flour
• 40g jumbo oats
• 2 tsp baking powder
• ½ tsp baking of soda
• 1-2 tsp flaky sea salt (depending on how salty your parmesan is)
• A few grinds of black pepper
• 8 large basil leaves, shredded
• 60g parmesan, coarsely grated, plus another 20g or so to sprinkle on top
• 2 eggs
• 250g whole milk yoghurt
• 4 tbsp olive or rapeseed oil
• 200g zucchini , coarsely grated
• 40g cup pine nuts, toasted
• 40g sultanas

1. Heat the oven to 200C/400F
2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, pepper, basil and parmesan.
3. In a separate bowl, whisk together the eggs, yoghurt and oil, pour this over the dry ingredients and stir with a spatula until roughly combined – don’t overmix.
4. Add the courgettes, pine nuts and sultanas, and stir just until evenly distributed.
5. Spoon or scoop the batter into the baking tins and sprinkle over the rest of the parmesan.
6. Bake for about 25 minutes, until a toothpick inserted into the middle of a loaf comes out clean.