Preheat the oven to 180 degrees and prepare your 900g loaf tin. You should line the tin with baking paper that covers the whole of the inside of the tin including the sides.

Grate the courgettes and strain the excess liquid from them using a clean tea towel. If you don’t strain the courgettes they all of the water will leak out of the cake as it bakes, and your cake will not set.

Throw the avocado and oil into a food processor and blend until smooth. Once the avocado and oil mixture is smooth and lump-free, you can mix in the grated strained courgettes.

Now is the time to add the vanilla, beaten eggs, sugar, lime zest, and oil. Make sure that the cake mix is well combined before moving onto the next step, as once the flour and baking powder are added, it is hard to get the mixture even.

Carefully fold in the baking powder and flour. Keep folding the mixture until you get a thick and even cake batter.

Next, pour the batter into your lined cake tin and bake for an hour. You can check up on your cake after 45 minutes to make sure none of it is burning.

Once the hour is up prick the cake with a long skewer to see if the cake is cooked all the way through. If the skewer comes out wet, leave the cake in the oven for a further 15 minutes.

Note: Every oven is different, and some bake and cook food faster than others, which is why checking up on your cake during the cooking process is important.

Set the cake aside for 20 minutes to allow it to cool completely. Proceeding to the next steps while the cake is still hot could change its texture and consistency, so being patient here is key.

Poke plenty of holes in the cake and drizzle with lime juice. This will make your cake extra zesty and delicious!

The icing sugar is very easy to make. All you need to do is to sift the icing sugar into a bowl and smash in the lime to make a thick icing sugar paste. Pour the paste all over your cake.

Set the cake aside until the icing sugar has set completely, then slice and serve! Easy!