Cardamom Lime Zucchini Bread (from The English Kitchen)
250g of grated courgettes (2 medium zucchini, grated)
100g caster sugar (1/2 cup)
100g butter (scant 1/2 cup)
100g runny honey (1/3 cup)
3 large free range eggs, beaten
3/4 tsp ground cardamom
the zest and juice of one unwaxed lime
325g of self raising flour (generous 2 1/2 cup)*
75g of ground almonds (3/4 cup)
3 TBS thick Greek Yogurt (or sour cream, that's what I used)
Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 inch loaf tin and line with parchment paper. Butter the paper. Set aside.
Cream the butter and sugar together until light and creamy. Beat in the honey and the eggs. Fold in the cardamom, lime zest and lime juice. Squeeze as much liquid as you can from the courgettes and fold them into the creamed mixture along with the flour and ground almonds. Stir in the yoghurt. Spread the batter in the prepared tin, smoothing the top off.
Bake for one hour until baked all the way through and well risen. A toothpick inserted in the centre should come out clean. Place (still in the tin) on a wire rack to cool completely.
To make the Icing, beat all the ingredients together until smooth. Cut the cold cake into slices and sandwich them together with some of the icing to serve. Alternately you can just spread the icing on top of the loaf and cut into slices to serve.
*Make Your Own Self Raising Flour: You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/2 tsp of salt to every cup of plain flour.