With anchovy, lemon and capers
With lime and cream cheese icing
Preheat oven to 160°C.
Grate your courgettes, ensuring you squeeze out any excess liquid.
Mix the oil, eggs and sugar together. Then add the grated courgette and combine well.
Zest the limes.
Stir in the pistachios (optional) along with the lime zest, flour, cinnamon and bicarbonate of soda. Mix well.
Pour the mixture into a lined loaf tin and bake for 45-60 minutes or until a knife comes out clean.
Allow to cool and remove from the tin. In the meantime make the icing my combining the cream cheese with the icing sugar, and lime juice to your taste.
Place in the fridge and allow to cool. Once cool, smooth the icing over the cake and decorate with either pistachios or lime! Enjoy!
Recipe inspired by Taming Twins.