Vegan courgette cake with lemon glaze - this easy, one-bowl, eggless and dairy-free courgette cake (zucchini cake) is moist, lemony and lightly spiced and is a great way of using up seasonal gluts.
Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with a strip of baking parchment. Make sure that you leave some overhanging on either side so that you can lift the cake out easily.
Coursely grate the courgette and place the grated flesh in a clean tea towel over the sink. Firmly squeeze out most of the excess water. Weigh the leftover flesh, you should have about 240g left.
Place the grated courgette in a large bowl along with the lemon zest, light brown soft sugar, caster sugar, sunflower oil, milk and lemon juice.
Whisk until well combined.
Add the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt. Stir until no dry lumps remain.
Working quickly, tip the batter into the prepared loaf tin, spread it level and place in the preheated oven.
Bake for about 70 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tin.
Once the cake is cool, sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a thick but pourable glaze.
Drizzle the glaze over the top of the cake and serve. Store in an airtight container for up to four days.