Preheat the oven to 180°C.

Prepare a loaf pan (25cm x 10cm) and line it with baking paper.

In a medium bowl mix the dry ingredients (except for the sugar): wholemeal wheat flour, potato starch, baking soda, and baking powder. Make sure to sift them to avoid any lumps.

Grate the courgette and set it aside.

In the bowl of a stand mixer (or using a hand mixer), whip the eggs until they're light and fluffy. This should take about 6-8 minutes. Keep the mixer running and gradually add in the sugar, one tablespoon at a time, mixing for an additional 2 minutes. With the mixer still on, slowly drizzle in the oil.

Reduce the speed to low, add the dry ingredients and mix just until combined.

Fold in the grated courgette, fresh lemon juice, and lemon extract into the batter using a spoon. Make sure all the ingredients are evenly distributed.

Pour the batter into the loaf pan. Pop it in the oven for approximately 50-55 minutes. Insert a toothpick into the centre of the cake, it should come out clean. I'd recommend doing this a few minutes before the timer goes off.

Once the cake has cooled, drizzle it with the lemon icing. Enjoy!