Courgette (Zucchini) Cake

Ingredients

• 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

Directions

1. 1

   Preheat oven to 180C/350F/Gas 4.

2. 2

   Whisk together the oil, eggs and honey in a bowl, until well combined.

3. 3

   Stir in the flour, baking powder, bicarbonate of soda, salt, vanilla essence and grated courgette and beat well.

4. 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. 5

   Leave to cool on a wire rack and remove from the tin when cool.

6. 6

   For the icing, beat the cream cheese and butter together in a bowl until light and fluffy.

7. 7

   Add the sifted icing sugar and vanilla essence and stir until combined.

8. 8

   When the cake is cool, using spatula or flat knife, spread the icing across the cake.