This quick cake is what I make when the courgettes are threatening to get out of hand - it is deliciously squidgy with a nice kick of lime and beautifully speckled with green.
It uses 2-3 small to medium courgettes, chunkily grated, but doesn’t taste of courgette at all - instead, like carrot cake, the vegetable keeps it light and tasty.
It is a very forgiving cake - staying fresh for a few days. It also freezes beautifully so you can make a few cakes and stash them in the freezer to bring out long after the courgettes have finished.
You can also slice it before freezing - squashing the slices back together and wrapping them up - then its easy to take out a slice of two for a treat without having to eat the whole cake..