Courgette Lemon Drizzle Cake

Another lovely recipe passed on by a friend!

Ingredients:

• 150 ml vegetable oil
• 200 g caster sugar
• 3 medium eggs
• Finely grated zest of 2 lemons and juice of 1 lemon
• 1 large courgette, around 200g, coarsely grated
• 250 g self-raising flour
• 1/2 tsp. bicarbonate of soda
• For the drizzle:
• Finely grated zest and juice of 1 lemon
• 75 g granulated sugar

Method

1. Heat oven to 180 and grease and line a large loaf tin.
2. Mix the oil, sugar and eggs together until smooth.
3. Add the lemon juice, zest and courgette and mix again.
4. Stir through the flour and bicarbonate and pour into prepped tin.
5. Cook for about an hour or until skewer comes out clean.
6. Whilst cooking combine all ingredients for the drizzle and stir well.

Once out of the oven pierce with the skewer and pour

Helen Edwardson