This is the last recipe from the Summer Eats with ShazEats Series. You all know how much I love cake and so I had to end with one of my favorite seasonal recipes a moist lemon courgette cake . This is a great way to use up courgettes as well as getting the family eating more greens. I’ve used minimal sugar in the sponge as so much of the sweetness comes from the drizzle. The flavour of the courgette fades away beneath the zingy lemon, but leaves pretty flecks of green which makes it interesting to look at visually for children but I must say it was a big hit when I took it to the office!!!! Try it, don’t be afraid this Lemon Courgette Cake is a real summer winner on a tea table and it’s just so pretty when garnished with pistachios.
3 cups grated courgette
1/2 cup olive oil
1/2 cup suki sugar zest and juice of 1 lemon
2 1/2 cups plain flour
1 tsp baking powder
1⁄2 tsp bicarbonate of soda
1⁄2 tsp salt
For the lemon glaze
3/4 cup xylitol icing sugar
1 tbsp lemon juice
lemon zest to decorate
Heat oven to 180 degrees.
Grease a tin with spray and cook.
In a large bowl, whisk the oil, eggs, sugar, zest and juice together until smooth, then stir in the courgette. Sift in the flour, bicarb, baking powder and salt and gently combine. Pour the batter into the prepared tin and bake for 60-75 minutes, or until an inserted skewer comes out clean. Leave to cool in the tin completely.
For the lemon drizzle
Mix the lemon juice and icing sugar together until smooth. Drizzle over the cooled cake and sprinkle with the lemon zest and pistachios.
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