Courgette loaf cake

This is a lovely recipe for a not-too-sweet loaf that most people will never guess contains a couple of courgettes! I found mine just slightly on the dense side, and from reading another baker's comment on this site I think that the best solution to this would be draining some of the water that comes out of the grated courgette. I have tried this using chopped apricots instead of sultanas, and it worked fab.

I've made this a few times now (due to the annual courgette glut!) and given several away, the recipients have been very happy. It isn't overly sweet, it's lovely either by itself, with lemon frosting or toasted with a bit of butter. I love the generous helping of nuts. Once I was low on walnuts and added half walnuts, half pecans - delicious! By the way, I have found the results are best when I weigh my grated courgette and then place it in a sieve and use a bowl to squeeze out some moisture, though please correct me if you have great results without this step!