It’s a Bank Holiday weekend and it’s raining (of course…) but I’m inside in the dry and (relative) warm.  It’s a bake a cake kind of a day and what better way to use up a couple of jumbo courgettes….

Courgette and Lemon Cake

Preparation Time:   10 mins

Cooking Time:  1 hr

Serves:   12

Calories per serving:   187.5

Ingredients

Courgette, Raw, coarsely grated –   200g

Butter, Salted  –   125g

Caster Sugar  –   150g

Eggs, Free Range, Medium – 1 Egg/58g

Lemon Juice & zest – ½ Lemon/17.75ml

Wholemeal Flour, Plain – 200g

Salt – ½ Tsp/2.5g

Baking Powder – ½ Tsp/1g

Bicarbonate of Soda – ½ Tsp/1g

Method

Preheat the oven to 170 C / Gas 3. Line a loaf tin with greaseproof paper.

In a bowl, combine the courgette, melted butter, sugar, egg and lemon. Sift in the flour, salt and add the bicarbonate of soda and baking powder. Mix well. Pour into the prepared loaf tin.

Bake for 50 to 55 minutes until golden brown, and a skewer inserted into the centre comes out clean.

Leave in the tin for 10 minutes to cool.

Nutrition Data Per Serving

Calories (kcal)   187.5

Carbohydrate (g)   23.2

Fat (g)   9.3

Fibre (g)   1.7

Fruit & Veg   0.2

Protein (g)   3.1