Preheat the oven to 180℃/160℃ fan/350℉/gas 4. Lightly grease and line a 1 kg/2 lb 4 oz loaf pan.
Leave the skin on the courgette and grate it coarsely. In a clean tea towel, squeeze the moisture from the courgette and set aside.
200 g courgettes
In a large bowl, beat the butter and sugar with an electric mixer for a few minutes until light and fluffy. Add the eggs, one at a time, and beating each one in well.
125 g unsalted butter, 125 g caster sugar (superfine sugar), 2 large free-range eggs
Beat in the courgette, lemon juice and zest.
2 tbsp lemon juice, 1 tbsp lemon zest
Sift in the flour and add the poppy seeds. Mix gently to combine.
175 g self-raising flour
Pour into the prepared pan, level to the edges and bake in the oven for 40 minutes, or until a skewer inserted into the centre comes out clean.
Leave to cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.