Courgette, lemon and olive oil cake

This is going to be controversial but we think all the best cakes have vegetables in them and this courgette, lemon and olive oil cake is no exception. The courgette melts into the cake leaving a super moist (sorry 🙃) texture and it doesn’t hurt to get some extra veggies in. We’ve used spelt flour which packs in almost 4x more fibre than regular white flour to make sure your gut microbes will love this cake just as much as you do. Adding some extra protein, fat and fibre via the greek yogurt and raspberries will help minimise any blood sugar spike from this delicious cake so that you feel full and satisfied for longer (PMID: 33846643). Here’s how to make it: 1 medium courgette 3 eggs 60ml olive oil 180g spelt flour 100g sugar 60g yogurt 1 lemon Pinch of salt 2 tsp baking powder

Good

% Daily Values based on a 2,000 calorie diet