Ingredients:

• 200g plain flour
• 200g grated courgette
• 150g caster sugar
• 1/2tsp bicarbonate of soda
• 1/2tsp baking powder
• 1/2tsp salt
• 2tsp poppy seeds
• 1 free range egg
• 125ml vegetable oil
• Zest of two lemons, juice of one

Method:

1. Add your dry ingredients to your mixing bowl.

2. Whip your eggs and oil together to make an emulsion and add to the dry ingredients. Mix well.

3. Add your courgette and lemon zest/juice with a metal spoon and pour into a lined and greased cake tin. I use a standard sized loaf tin with a liner.

4. Bake at 160 degrees for approximately 40-50 minutes depending on your oven. Keep an eye on it and test with a skewer to be sure that it is cooked through.

5. Allow to cool on a rack.

  
“You could make this into two circular sponges and wedge together with some homemade lemon curd, or if you would like a little more punchy lemon flavour and sweetness, make a thin mix of icing sugar and lemon juice and drizzle over the top and allow to cool completely before serving. For simplicity, a light dusting of icing sugar completes this teatime treat!”