Courgette cake

I wish I had tried this recipe sooner. Just a while ago I was drowning in courgettes and now after having just used my last one, I'm contemplating the idea of actually buying some (oh horror!) to make more of this lovely, moist cake. I think I need to raid the freezer to check if I have some grated courgette hiding somewhere.

Courgette cake (adapted from a recipe in The Edible Garden)

1 medium courgette, grated and drained in a sieve to get rid of some of the moisture
100g softened butter
150g soft brown sugar
2 eggs
100g plain flour
50g wholemeal spelt flour
50g ground almonds
3 tsp baking powder

Whisk the butter and sugar together until light and fluffy. Mix in the eggs, then the flour, almonds, baking powder and grated courgette. Bake in a well greased tin 180°C (160°C for fan assisted oven) for 40-45 mins.

A must recipe for next summer.