Courgette (zucchini) Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 200 ml sunflower oil
• 4 eggs
• 4 tablespoons clear honey
• 225 g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1 pinch salt
• 1 teaspoon vanilla essence
• 175 g courgettes, grated
• 1 dash butter, for greasing
• 40 g cream cheese, for the icing
• 1 tablespoon butter, for the icing
• 170 g icing sugar, sifted, for the icing
• 1/2 teaspoon vanilla essence, for the icing

Recipe

• 1 preheat oven to 180c/350f/gas 4.
• 2 whisk together the oil, eggs and honey in a bowl, until well combined.
• 3 stir in the flour, baking powder, bicarbonate of soda, salt, vanilla essence and grated courgette and beat well.
• 4 pour the mixture into a greased 23cm/9in cake tin and put in the oven for one hour until a skewer poked into the centre comes out clean.
• 5 leave to cool on a wire rack and remove from the tin when cool.
• 6 for the icing, beat the cream cheese and butter together in a bowl until light and fluffy.
• 7 add the sifted icing sugar and vanilla essence and stir until combined.
• 8 when the cake is cool, using spatula or flat knife, spread the icing across the cake.