Lemon & Courgette Cake

You will need:

1 x loaf tin + some baking paper ((1lb /450g -16cm / 6inch long for the size)

or 12 muffin cups and a 12 hole muffin tray

Ingredients:

- 200g grated courgette 

- 100g caster sugar or light brown sugar or coconut sugar

- 1 medium size egg

- 125ml (4 fl oz) vegetable oil or rapeseed oil

- 200g (7 oz) plain or buckwheat flour

- 1/4 teaspoon salt (optional)

- 1/2 teaspoon bicarbonate of soda

- 1/4 teaspoon baking powder

- 1 teaspoon ground cinnamon

- Zest and juice of 1 lemon

Method:

- Preheat oven to 160 C / Gas mark 3

- Line your loaf tin (if using) with baking paper

- Grate the courgette and squeeze out as much of the juice as you can with your hands (into the sink as we won’t need it)

- Add this and the sugar, egg, oil, lemon zest and juice to a large mixing bowl and mix

- Add the cinnamon, salt (if using) bicarb and baking powder in and mix

- Sift the flour into the bowl and then gently stir until blended (I use a whisk to keep the air in)

- Spoon into the prepared tin or your cupcake cups

Bake for 40 minutes (45 minutes for the loaf) in the preheated oven until a knife inserted in the centre comes out clean. (if the knife has any cake on it, leave for another 5 mins)

Remove from oven and cool for about 5 minutes in the tin before gently taking out and popping onto a wire rack to cool completely.

TIP: I usually sprinkle the top with some sugar, cinnamon and chopped pecans for some crunch before I pop in the oven 

#cake #sweets #quickrecipes #courgette #toddlersnacks