COURGETTE LOAF with lime cream cheese icing

Preheat oven to 175 degrees and line a deep loaf tin with baking paper.

Grate the courgettes and squeeze out the excess liquid from the courgettes using your hands or squeezing through a clean cloth.

In a large bowl beat together the sugar, eggs and oil.

Add in the flour, baking soda, baking powder and lime zest. Mix well.

Gently fold the grated courgettes through the mixture.

Transfer the mixture to the loaf tin. Cook for 50-60 minutes. Use a knife or skewer to check it is cooked. If the knife runs clean the loaf is cooked. Set aside to cool.

Cream cheese icing

In a bowl beat the cream cheese and butter until smooth. Sift in the icing sugar and beat until combined. Mix through the zest of one lime.

Once the cake has completely cooled. Spread the icing over the top of the cake & sprinkle on the pistachios.

COURGETTES

Tender and delicately flavoured. One of natures most versatile fruits add it to your next pasta, salad and BBQ.

• wb_sunny Jan – Apr
• grass Chertsey
• check Source of Vitamin C
• check Source of Potassium

• 250g LeaderBrand Courgettes
• 250g light brown sugar
• 3 large eggs
• 250ml canola oil
• 250g plain flour
• 1 tsp baking soda
• 1 tsp baking powder
• Zest 1 lime

For the icing

• 130g cream cheese
• 260g icing sugar
• 50g butter
• Zest 1 lime
• 1 tbsp chopped pistachio