Oven 180 ℃/ gas 4
Line a twelve hole muffin tin with paper cases. Roughly grate the courgettes and then squeeze out any excess liquid. Put the sultanas in a pan with the honey and 3 tbsp of orange juice, bring to the boil and simmer for a couple of minutes to allow the sultanas to plump up.
Mix the eggs, sunflower oil and sugar in an electric mixer until creamy and then sift in flour, baking powder and bicarbonate of soda. Fold in courgette, lemon zest and sultanas.
Spoon mixture into the twelve cases and bake for 25-30 minutes, until an inserted skewer comes out clean
Leave to cool.