Line a 2lb (roughly 25cm long 12cm wide) loaf tin with baking paper and pre-heat the oven to 180 degrees C.
Place the coconut oil and muscovado sugar into a large bowl and cream together using a fork.
Next, add the gram flour with the water and mix with the sugar and oil.
Add the vanilla and lemon juice to the same bowl.
Now add the grated courgette to the bowl and mix the ingredients together well.
Add the ground almonds to the bowl, stir, then gradually sift in the flour, baking powder and salt. Continue to combine all of the ingredients until everything is incorporated.
Pour the mixture into the lined loaf tin and place it in the centre of the oven to bake for 40 minutes.
After 40 minutes, check if the cake is cooked through by inserting a skewer into the centre of the cake and checking it comes out clean. If not, return the cake the oven and continue baking for another 5 minutes or until it is cooked through.
If the cake is browning too quickly on top, cover the loaf tin with a piece of foil, this will help it to stop browning further.
Once the cake is cooked, remove it form the oven and leave to cool in the tin for about 10 minutes before removing it from the tin and leaving to cool for another 20 minutes on a cooling wrack. Slice into 10 equal pieces for serving or store in a lidded, airtight container for up to 3 days.
OPTIONAL - if you wold like to top the loaf cake with the topping, simply blend the yoghurt with the blueberries and spoon the mixture in top of the cake just before serving. You can add a sprinkling of fresh lavender flowers or any that are in season, or leave without.
If you have topped the cake with the yoghurt topping, please store any un-eaten cake in the fridge for up to 2 days.