Preheat an oven to 180*
Grate the courgette.
In a dry pan, toast the hazelnuts over a gentle heat until golden and fragrant, crush or coarsely chop in a food processor.
Combine the oil, eggs, sugar and courgette in a large bowl.
Add the cocoa, spice, flour, nuts and chocolate and fold until combined.
Lightly oil and flour the cupcake moulds and dollop the mix in.
Place on to a tray and bake for approximately 15-20 minutes, or until a skewer comes out clean when inserted.
In a small sauce pan bring the double cream to the boil.
Take off the heat and pour over the chocolate. leave to cool down for 3-4 minutes before stirring to a smooth consistency.
Serve the cake drizzled with the chocolate sauce and a dollop of greek yoghurt on the side.
«The nuts are not essential to the dish, feel free to remove them if not diet friendly!»