Lemon and courgette loaf cake
- 1tsp rapeseed oil, for greasing
- 75g porridge oats
- 100g courgette, grated
- 100g Asda Full Fat Greek Style Yogurt
- 1tsp vanilla extract
- 3 eggs, beaten
- 100g caster sugar
- Zest and juice 1 lemon, plus extra grated zest to decorate
- 200g self-raising flour
- ½tsp bicarbonate of soda
- 50g icing sugar
Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 21cm loaf tin with nonstick baking paper.
In a processor, blitz the oats until powdery and set aside. Put the courgette in a bowl and stir in the yogurt, vanilla, eggs and caster sugar until combined, then stir in the lemon zest.
Sift the flour and bicarbonate of soda into the bowl and stir in the oats. Mix until combined then pour into the tin.
Bake in the centre of the oven for 1hr to 1hr 15mins, or until a skewer comes out clean. Cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.
To ice, mix the lemon juice with the icing sugar and drizzle over the cake. Top with the extra lemon zest to serve.