Courgette, blueberry, almond & coconut cake

This cake is AMAZING. There, I said it & although I am one to say that about a lot of cakes, this one really sits up there with my all time faves. And it is dairy-free, gluten-free & low in sugar! Using vegetables in baking is no new thing but the use of courgette makes this cake mega moist & also allows the other zesty, fresh flavours to come through.  

It will keep for a good couple of days in an airtight container so you can enjoy it for several days as an afternoon treat or it makes a great pud served with a big dollop of creme fraiche. 

INGREDIENTS 
3 large eggs 
250ml coconut oil melted
3 tsp vanilla extract 
150g caster sugar
1 large courgette (around 250g) grated
400g ground almonds
1 tsp salt
1 tsp baking powder
1/4 tsp bicarbonate of soda
325g blueberries 
Zest of 2 limes
Coconut flakes (if you fancy) 

WHAT DO I NEED TO DO? 
Preheat your oven to 180 degrees/gas mark 4. Grease either a 900g loaf tin (this will make a deeper cake) or a 25cm round tin.

• Beat the eggs, melted coconut oil, vanilla extract & sugar together & then fold in the courgette
• Stir in the remaining ingredients, including the coconut flakes if you are using & pour in your lined tin
• Bake for around 45 minutes - this time will alter depending on what tin you are using. If I notice that the top is getting brown but the cake is still quite wobbly I cover the top with some foil. You know it is ready when a skewer comes out clean. 
• Leave to cool for as long as you can & then tuck in.