• Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Grease and line a 900g loaf tin with non stick baking paper. If you leave some of the baking paper hanging over the ends it will be easier to remove your cake.
• If using flax or chia eggs make these now (see notes) or beat your eggs.
• Grate 2 small-medium courgettes into a colander (you need around 350g grated courgette) and use your hands to squeeze out as much excess water as possible. Leave in the colander and set aside.
• Mash a ripe banana into a large mixing bowl. Beat in 2 eggs or flax eggs (see note*), 75g** caster sugar, 1 teaspoon vanilla extract and the zest and juice of your lemon. Add 100ml sunflower oil and beat again until well mixed.
• Sift together 250g plain flour, 1 teaspoon baking powder and ½ teaspoon bicarbonate of soda and gently fold into the mixture.
• Fold in 50g ground almonds.
• Gently stir through the grated courgette.
• Pour into the prepared loaf tin and bake for 1 hour or until firm to the touch and a skewer inserted in the centre comes out clean. Check the cake after 50 minutes and if the top is getting too brown cover with foil and return to the oven.
• Leave in the tin to cool completely.

To ice, optional

• Once the cake is completely cool mix together 175g sifted icing sugar with 2 tablespoon lemon juice. Pour over the cake and decorate with grated lemon zest if desired. Leave to set.
• Store in an airtight container in a cool place.