Preheat oven to 160C (gas mark 3) and grease a loaf tin
In a bowl beat together the courgette, sugar, egg and oil. In a separate bowl, sift together the flour, salt, bicarbonate of soda and baking powder. Stir in the cinnamon and lemon zest. Stir the flour mixture into the courgette mixture just until blended. Pour the batter into the prepared tin.
Bake for 45-60 minutes in the preheated oven until a knife inserted in the centre comes out clean. Remove from heat and cool for about 10 minutes before turning out onto a wire rack to cool completely.
Thanks to Carol Burrows for this recipe, tried and tested by offering samples at the Epping Town Show, to the approval of all who tasted it!