Courgette and Lemon Cake

Ingredients: 
200g (7 oz) grated courgette
150g (5 oz) coconut sugar (I used The Groovy Food Company)
1 egg
125ml (4 fl oz) vegetable oil
200g (7 oz) plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest
Method: 
  1. Preheat oven to 160 C / Gas mark 3. Grease a loaf tin.
  2. In a bowl, beat together the courgette, sugar, egg and oil.
  3. In a separate bowl, sift together the flour, salt, bicarbonate of soda and baking powder; stir in the cinnamon and lemon zest.
  4. Stir the flour mixture into the courgette mixture just until blended.
  5. Pour the batter into the prepared tin.
  6. Bake 45-55 minutes in the preheated oven until a knife inserted in the centre comes out clean.
  7. Remove from heat and cool about 10 minutes before turning out onto a wire rack to cool completely.
Notes
  1. Serve with fresh fruit and a big dollop of Crème fraiche as a dessert or on its own as a treat with a cup of tea. Totally yummy!
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