200g coarsely grated courgette
150g caster
1 egg
125ml veg oil
200g plain flour
1/2 tsp salt
1/2 tsp bicarb soda
1/4 tsp baking powder
1 tsp cinnamon
zest of 2 lemons
40g chopped walnuts

Topping
50g soft butter
50g icing sugar
200g cream cheese (room temp)
Lemon juice (to Taste)

Method

Grease and line a 900g loaf tin. Oven 160C

In a bowl, beat together the sugar, egg, oil and courgette.

In a separate bowl, sift the flour together with the salt, bicarb and baking powder, stir in the cinnamon along with the lemon zest and chopped walnuts.

Stir in the courgette mixture with the flour, blend until all the flour is incorporated.

Pour into a prepared tin.

Bake for 45 minutes, or until a skewer comes out clean. Remove from the oven and cool in the tin for 10 mins, then move to a cooling rack.

Make the cream cheese frosting by beating the soft butter and icing sugar then add the cream cheese. Add a little lemon juice and taste, add more if needed. Cover the top of the loaf with the icing and decorate with walnuts and flowers.