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Lemon & Lime Basil Polenta Loaf

Lemon & Lime Basil Polenta Loaf

The perfect summery treat, that's a zesty, tangy dream of a cake with a load of green goodness from courgettes in there too. A twist on an idea my lovely kitchen wizard Lara brought in that just needed a flavour pop and now we're hooked. I hope you all love it as much as we have.
  • ½ cup polenta
  • ½ cup coconut flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 3 eggs, beaten
  • ½ cup coconut oil
  • 1 tsp vanilla extract
  • 4 tbsp runny honey
  • 1 lemon zest + juice
  • 1 lime zest + juice
  • 1 ½ cups courgettes, finely grated
  • ¼ cup fresh basil, loosely packed, sliced into ribbons
Heat oven to 160 C Pour all the dry ingredients into a large mixing bowl and combine. Grate the courgettes (using a food processor makes this super easy), and remove excess moisture by placing in a kitchen towel and patting firmly. Add the wet ingredients into a medium mixing bowl and stir together, then tip into the other bowl and combine carefully. Pour the batter into a grease proof lined loaf tin. Bake at 160 C for 35-40 minutes until browning beautifully. Leave to cool on a wire rack. Serve with Crete fraiche or yoghurt and a squeeze of lime.


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