Put the yogurt in a small bowl or mug and stir in the apple cider vinegar. Set aside.

Using a vegetable peeler or a paring knife, strip the green (or yellow) from your courgette so you are just left with the creamy white flesh. (You can toss the peelings in oil and spice and roast for a tasty snack). Cut both ends off, then grate the courgette. Pour the lemon juice over the courgette, mix together and leave to soak.

In a large bowl, cream the butter and sugar, then mix in the yogurt.

Sieve the flour, baking powder and bicarb in to the bowl and gently mix everything together.

Add your courgette to the batter along with any remaining juice. Gently fold through then spoon into your prepared tin (or muffin cases).

Bake at Gas Mark 5 for 60-70 minutes (30-35 minutes for muffins). When cooked, the cake will be slightly brown on top and will have pulled away from the sides of your tin.

Allow to cool in the tin for 10-15 minutes, then remove and allow to cool fully on a wire rack. Enjoy!