The perfect cake to feel healthy at the same time! If you have too many courgettes lying around, give this recipe a go for something different. Alsion Leonard made it an look how beautiful it turned out.
oil - for greasing
350 g (3 cups) courgette (zucchini) raw, approximately 1-2 medium
125 ml (1/2 cup) vegetable oil
2 free-range eggs
100 g (1/2 cup) granulated sugar
zest and juice of 1 lemon
300 g (2 1/2 cups) plain flour (all purpose flour)
1 tsp baking powder
½ tsp bicarbonate of soda (baking soda)
½ tsp sea salt
For the lemon glaze
85 g (3/4 cup) icing sugar
1 tbsp lemon juice
Heat oven to 180C . Grease a loaf tin and line with baking paper.
Coarsely grate the unpeeled raw courgettes (in a box grater or food processor). Lightly squeeze the gratings in a clean tea towel to remove a little of the moisture.
In a large bowl, whisk the oil, eggs, sugar, zest and juice together until smooth, then stir in the courgette. Sift in the flour, bicarb, baking powder and salt and gently combine.
Pour the batter into the prepared tin and bake for 75 minutes, or until an inserted skewer comes out clean. Leave to cool in the tin completely.
For the lemon drizzle
Mix the lemon juice, zest and icing sugar together until smooth. Drizzle over the cooled cake