I have always had a big love for carrot cake and everytime I see a nice piece I can never resist. However, yesterday I fancied a change so I adapted my own carrot cake recipe and made a delicious Courgette Cake!

Ingredients for my version of courgette cake:

• 125g of self-raising flour
• 2 teaspoon of ground cinnamon
• 125g brown sugar
• 2 large eggs
• 100ml sunflower oil
• 125g or 1 medium courgette, grated
• 25g desiccated coconut
• 25g of walnuts, crushed

Ingredients for the icing:

• 50g unsalted butter, at room temperature
• 50g of light soft cheese
• 240g icing sugar, sifted
• 2 teaspoons of lemon juice
• zest of 1 lemon

Method:

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease a square cake tin with butter then dust the tin with flour. Line the base with baking paper.
2. Sift the flour, ground cinnamon and salt into a large bowl and stir in the brown sugar. Add the eggs and oil to the bowl and mix well.
3. Stir the grated courgette, crushed walnuts and desiccated coconut.
4. Pour the mixture into the cake tin and bake for about 20-25 minutes or until the skewer comes out clean. I would advise not to open the oven for the first 20 minutes.
5. After 20 minutes check the mixture, if the skewer comes out clean is ready if not, cook for a few more minutes.
6. Leave to cool in the tin for a about 5 minutes then move to the cooling rack
   

   Cake Mixture ready to go in the oven

7. While the cake is cooling is time to make the icing. Beat together the butter, soft cheese, icing sugar (add small quantities at a time or you and your kitchen will be covered in icing sugar dust) and lemon juice in a bowl until the mixture is fluffy and creamy
8. Mix well then add the zest of a lemon. Mix a few more minutes.
9. Cut the cake into slices
   

   Cut the cake into Squares

10. Spread the icing and decorate. I decorated half of the squares with chopped walnuts and the other half I grated dark chocolate on top of the icing.