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.