Courgette Cake with Lemon Drizzle

Ingredients

• 350 g (3 cups) courgette ((zucchini) raw, approximately 1-2 medium)
• 125 ml (1/2 cup) vegetable oil (plus extra for greasing)
• 2 free-range eggs
• 100 g (1/2 cup) white granulated sugar
• zest and juice of 1 lemon
• 300 g (2 1/2 cups) plain flour ((all purpose flour))
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda ((baking soda))
• 1/2 tsp sea salt
• 85 g (3/4 cup) powdered icing sugar ((confectioner's sugar))
• 1 tbsp lemon juice
• lemon zest (to decorate)

Instructions

1. 1

   Heat oven to 180°C/160°C fan/350°F. Grease a 900g/2lb loaf tin and line with baking paper.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   --- For the lemon drizzle ---

6. 6

   Mix the lemon juice and icing sugar together until smooth. Drizzle over the cooled cake and sprinkle with the lemon zest.