Recipe and picture courtesy of Beets Pulse and Thyme
This is a lovely moist cake due to the courgettes!
250g ground almonds
2 green or yellow courgettes
rind of 1 lemon
juice of 1/2 lemon
1tsp baking powder
1/2 tsp vanilla essence
Preheat the oven to 160 degrees celcius and line a 10″ baking tin with grease proof paper.
Grate the courgettes then add to a mixing bowl together with the ground almonds, honey, lemon juice and rind and baking powder. In a separate bowl whisk together the eggs adding the vanilla essence. Add the egg mixture to the other ingredients and combine well using a hand held blender.
Pour into the prepared tin (it is quite a runny mixture) and place in the oven for 45 -50 minutes until golden on top. Test the centre with a sharp knife or skewer to make sure it comes out clean.
Let the cake cool on a cooling rack.