With courgettes in abundance in my grandson's allotment.  I use this receipe for a cake and even my husband eats it and he does not like courgettes.

For the cake:

• 250g courgettes (weighed before grating)
• 2 large eggs
• 125 ml sunflower oil
• 150 g caster sugar
• 225g self raising flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon baking powder
• 2 x 21cm sandwich tins, greased and lined

For the filling:

• 200g cream cheese
• 100g icing sugar sieved
• Juice and finely grated zest of 1 lime

Directions:

Coarsely grate whole courgettes and turn into a sieve to remove excess moisture.  Put oil, eggs and sugar into bowl and whisk them until creamy.  Sieve in the flour, bicarbonate of soda and baking powder and continue to whisk until well mixed.  Stir in the grated courgette and pour mixture into tins.  Bake for 30 mins until firm to the touch and slightly brown.  Leave in their tins for a few mins and then cool on a wire rack.

To make the filling combine the cream cheese, sieved icing sugar, lime juice and zest.  Fill cake when cool, refrigerate and dust with icing sugar just before serving.