Lemon Drizzle Courgette Loaf

*Lemon Drizzle Courgette Loaf*
Makes one medium loaf

Moist and delicious with flecks of green, lots of lemon flavour,  and a moreish lemon drizzle glaze.

For the loaf:
210g plain flour (1 1/2 cups all purpose)
1/2 tsp bicarbonate of soda (baking soda)
1/4 tsp baking powder
1/4 tsp salt
145g granulated sugar (3/4 cup)
120g finely shredded, unpeeled courgettes (1/2 cup, zucchini)
(I like to use small ones so that I get a lot of green)
60ml cooking oil (1/4 cup)
1 large free range egg
2 TBS fresh lemon juice
the finely grated zest of one unwaxed lemon

For the drizzle glaze:
65g icing sugar (1/2 cup confectioners sugar)
1 TBS fresh lemon juice
1 tsp finely grated zest of an unwaxed lemon

Preheat the oven to 180*C./350*C/ gas mark 4.  Butter aa medium loaf tin really well, or line with a loaf tin liner paper. (They are like cupcake liners, except large enough to line a loaf tin.)

Whisk together the sugar, courgettes, oil, egg, lemon juice and lemon zest in a bowl.  Sift together the flour, soda, baking powder and salt.  Add all at once to the courgette mixture and stir together just to combine.  Spoon into the prepared loaf tin.

Bake for 50 to 55 m inutes until golden brown and a toothpick inserted in the centre comes out clean.  Cool in the pan on a wire rack for 15 minutes before removing from the pan to cool completely.

Once it is cold, whisk together the glaze ingredients until smooth and drizzle over the cake.  Allow to set before cutting into slices to serve.  Store any leftovers in an airtight container.