Gluten-free courgette loaf

This recipe was featured in Bite's article on the school lunchbox, Out of the box.

Ingredients

4	Eggs, separated
2 medium	Courgettes, grated (Main)
125 g	Butter, melted
1 cup	Ground almonds
¼ cup	Walnuts, chopped
2 Tbsp	Honey
1 ½ tsp	Mixed spice, ground
1 tsp	Baking powder, use a gluten-free variety
1 tsp	Cream of tartar

Directions

1. Set oven to 175C. Grease a 23cm x 13cm loaf pan.
2. Cut a piece of baking paper so it goes down one side of the pan, across the base and up the other side - but not the ends.
3. Coarsely grate courgettes. You should have about 2 cups. Squeeze dry.
4. Put egg yolks in a large bowl. Beat until creamy, about 2 minutes.
5. Add courgettes, butter, ground almonds, walnuts, honey, mixed spice and baking powder. Mix well.
6. In a clean bowl, using a clean beater, whip egg whites and cream of tartar until stiff peaks form.
7. Fold into courgette mixture a little at a time. Pour into prepared pan.
8. Bake for about 40 minutes or until a skewer inserted in the centre comes out clean.
9. Cool in pan for 10 minutes then lift out using the baking paper and cool on a rack. Great served sliced and buttered.