Slice of vegan zucchini lemon loaf cake

Ingredients

For 1 serving

• Zucchini30 g
• All-purpose flour22 g
• Soy milk20 ml
• Sugar9 g
• Sunflower oil5 g
• Lemon zest1 g
• Lemon juice5 ml
• Baking powder1 g

Contains: gluten, soy,

In season: May – September

Method

1. Preheat a conventional oven to 175 °C and line a loaf tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the loaf.
2. Wash and trim the courgettes, grate them on the fine side of the grater and squeeze them lightly in your hands to remove some water.
3. Wash the lemon, grate the yellow zest and squeeze the juice; in a bowl mix the soya drink with the sugar, sunflower oil, lemon juice and zest.
4. Add the courgettes, then the plain flour sifted with the baking powder, and fold with a spatula until no dry flour is visible.
5. Pour into the tin, level and bake for 40–45 minutes, until golden and a skewer in the centre comes out dry.
6. Let it cool in the tin for 10 minutes, then on a wire rack, and slice it when lukewarm.