Courgettes are a great secret ingredient to put into cakes, especially if you’re trying to increase a child’s veg intake. This is a lovely, moist and tangy cake that is quick and easy to make, and is equally delicious without the frosting if you want to make it a little healthier. Just squeeze the remaining lime juice over the top of the cake instead and sprinkle over a little zest for decoration.

Makes 1 loaf cake

2 eggs
125g caster sugar
50ml sunflower oil
3 tbsp greek yogurt
a few drops of vanilla extract
½ lime, zest and juice
125g small courgettes, grated
150g self raising flour
½ tsp baking powder
50g nuts, chopped
FOR THE FROSTING:
75g cream cheese
35g butter
150g icing sugar
½ lime, zest and juice

Heat the oven to 170C/gas mark 4. Line a 450g loaf tin with greaseproof paper.

In a large mixing bowl, whisk together the eggs, sugar, oil, yogurt and vanilla. Stir in the zest and lime juice, and the grated courgette. Sift in the flour and baking powder.

Reserve a small amount of the nuts for decoration, add the rest to the mixture and combine. Spoon the mixture into the loaf tin.

Bake for 30-40 minutes or until well risen, golden brown and springy to the touch.

Cool slightly in the tin and then turn out onto a surface or a cooling rack if you have one.

For the frosting, beat together the cream cheese, butter and lime zest. Beat in the icing sugar to form a smooth paste, take care not to overmix so that is not too runny.

When the cake has cooled completely, spread the frosting on top. Sprinkle the remaining nuts on top.

This recipe is shared as part of the Good Food Club. We are very grateful for funding from The National Lottery Community Fund, distributed by the Landworkers’ Alliance, which has allowed us to offer a pilot of the Good Food Club this year. Thanks to National Lottery players for making this possible.