Courgette and orange mini loaf cakes: a recipe from Laura's London

These delightful Courgette and Orange Mini Loaf Cakes are packed with zingy flavour inside a heavenly light sponge!

• 300g Organic Self Raising Flour

• 1 tsp Baking Powder

• 3 Organic eggs

• 200g Brown Sugar

• 125ml Sunflower Oil

• 350g Organic Courgettes grated

• Zest and Juice of 1 Organic Orange

• Courgette and Orange Zest to decorate

• Vanilla Buttercream: 345g Butter, 750g icing sugar, 3 tsp Vanilla Paste

Preheat the oven to fan 140C/conventional 160C/ gas 3

Line a 12-hole mini loaf tin with mini loaf cases

Beat together the oil and sugar, add the eggs one by one, slowly mixing.

Sift in the self raising flour and baking powder then fold into the mixture. Then add the zest and juice of 1 orange and the grated courgettes. Mix thoroughly.

Pour into your mini loaf case tins and bake in the oven at 160c fan for 20 minutes until the sponge is light and springy.

Once cooked take out of the tins and leave to cool on a wire rack.

For the Vanilla buttercream cream together butter and icing sugar and 3 teaspoons of vanilla paste.

Pipe the buttercream onto the loafs and then decorate with orange zest and courgette gratings. Absolute Heaven!

Laura Timson is the founder of online artisan bakery Laura's London. Follow her on Instagram @lauras_london. Find more of her recipes here.