Preheat the oven to 180C/350F/gas mark 4
Use a 900g/2 lb loaf tin.
Grease the loaf tin and line with greaseproof paper. Cream the butter and sugar together until fluffy. Gradually beat in the sour cream. Fold in the flour, baking powder and allspice. Stir in the courgettes, grated lemon rind, breadcrumbs and most of the almonds. Spoon the mixture into the prepared tin.
Bake in the preheated oven for 50 minutes. Brush the teabread with golden syrup and sprinkle over the remaining almonds. Return to the oven and bake for a further 30 minutes or until well browned and firm to the touch. A warm knife inserted into the teabread should come out clean. Allow the teabread to cool slightly in the tin, then turn out on to a wire rack to cool completely.
The courgettes add moist sweetness in this recipe. There's no need to mature the teabread before eating because the flavours develop during baking.
