REDUCED SUGAR LEMON & COURGETTE LOAF (makes around 12 slices)
1.5 cups of plain flour
0.5 tsp bicarbonate of soda
0.25 tsp baking powder
0.25 tsp salt
0.33 cup of Truvia
0.25 cup of caster sugar
1 cup of finely grated, unpeeled courgette
0.25 cup of melted butter
2 tbsp lemon juice
2 tbsp finely grated lemon zest
For the drizzle icing :
0.5 cup of icing sugar
1 tbsp lemon juice
1 tsp lemon zest
Prepare a 1lb loaf tin by either greasing and lining with baking parchment, or by use of a ready made loaf tin liner. Pre-heat your oven to 180degC/350degF/Gas 4.
In a medium mixing bowl, combine the flour, bicarbonate of soda, baking powder, and salt. Stir them together thoroughly and set aside.
In a separate, large, mixing bowl combine the Truvia, sugar, grated courgette, melted butter, egg, lemon juice, and lemon zest. Stir to combine.
Add the contents of the dry ingredients bowl to the courgette mixture and stir just until combined. You may need to add a wee drop of warm water, if the mix appears too stiff.
Spoon the mixture into your prepared loaf tin and level the surface.
Bake for 50-55 minutes or until golden brown and a skewer comes out clean.
Cool in the pan on a wire rack for a few minutes, then remove the loaf from the pan and cool completely.
Once cool, combine the ingredients for the icing and drizzle over the loaf. Allow a little time for the drizzle to dry - while you're making a cup of tea is about perfect.