Honey & Courgette Cake

Method

1. Preheat the oven to 180°C.
2. Mix the eggs, honey, oil and sugar in a bowl until combined.
3. Rinse and dry the courgette, trim the ends, coarsely grate it, then fold into the egg mixture.
4. Sieve in the flour, baking powder and mixed spice. Stir in the hazelnuts (if using) and the chocolate chips.
5. Pour into a prepared, greased and lined 900g loaf tin. Bake for 45 minutes.
6. Remove from the oven and place on a wire rack. Brush the top with warmed honey and cool completely before slicing.

Tip: Store in an airtight container and consume within 4 days, or freeze.