Yummy recipes from our morning teas

Courgette and lemon cake:

200grm butter softened
2 lemons (zested and juiced)
200grm castor sugar
3 eggs
2 medium courgettes (grated and squeezed)
1 Tbsp poppy seeds
1 t vanilla
100g self-raising flour
100g wholemeal flour
1 t baking powder
1/2 t salt

Cream butter and sugar, add eggs, courgettes, seeds, vanilla, and lemon zest.
Stir in 1 Tbsp lemon juice, flour, BP and salt

Bake 180 degrees C

Make drizzle of 1 Tbsp lemon juice and 25grm icing sugar, prick cake with skewer and pour over while warm,
then cool completely.
Can be frozen at this stage.