Preheat oven to 200 C/ 180 C fan and place 12 large muffin cases into a 12 hole muffin tin.
Wash and pat dry your courgette. Grate with the large side of a grater and spread out in between layers of paper towel to dry slightly while you prepare the batter.
Whisk together the sugar, oil and eggs until combined thoroughly.
Sieve over the self-raising flour and salt, and fold into the batter along with the milk. There might be lumps, don't worry about this.
Fold in the grated courgette and poppyseeds.
Bake in the middle of your oven for 15-20 minutes until risen and golden.
Transfer to a wire rack to cool completely. Store in an airtight container.
If you don't have lemon infused olive oil use regular olive oil with the zest of one lemon and the juice of half. Alternatively, if you find the taste of olive oil too strong you could substitute with sunflower or canola oil.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.