Courgette and Lemon Cake

Ingredients 

o   350 g (3 cups) raw courgette (squeeze out a lot of the moisture)

o   125 ml (½ cup) coconut oil (melted)

o   2 free-range eggs

o   100 g (½ cup) coconut sugar

o   zest and juice of 1 lemon

o   300 g (2 ½ cups) gluten free plain flour

o   1 tsp baking powder

o   ½ tsp bicarbonate of soda (baking soda)

o   ½ tsp sea salt

For the Lemon Drizzle

o   60g powdered icing sugar (confectioner's sugar)

o   1 tbsp lemon juice

o   lemon zest to decorate

Method

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

Coarsely grate the unpeeled raw courgettes (using a box grater or food processor). Lightly squeeze the gratings in a clean tea towel over a bowl 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, bicarbonate of soda, baking powder and salt and gently combine.

Pour the batter into the 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

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