This recipe for courgette and lemon cake is naturally sweetened, with bananas and honey, and is free from refined sugar. Both of the children loved this cake – although I must admit to being amazed that neither of them was upset that it contained “green bits”.
I’ve been experimenting a lot lately with recipes for sugar-free cakes and other snacks to offer to my children after school or as pudding. Five-year-old R is really affected by sugar – especially if he has something sweet as a snack in the middle of the day. It doesn’t seem to be as bad if he has it as part of a meal – something to do with his blood sugar is my guess. It’s taken me years to make the link but it explains a lot. Sometimes sugar is unavoidable – for example at birthday parties – but at home I have an element of control in what I offer, if not what he actually eats. So in the hope of avoiding more bad behaviour we’re increasingly eating sugar-free bakes these days.
It’s a great recipe to try with a picky eater as it does contain hidden vegetables but, I think, in a nice obvious way!
Here’s how to make courgette and lemon cake:
- 2 ripe bananas
- 3 large eggs
- 5 tbsp honey
- 1 tsp vanilla extract
- 75g butter, softened
- 375g self-raising flour
- 1 tsp baking powder
- 50g ground almonds
- 2 medium courgettes, grated
- zest of 1-2 lemons
- Pre-heat the oven to 200°C. Grease and base line a square 20cm cake tin.
- Mash the bananas in a large bowl. Beat in the eggs, honey and vanilla. Add the butter and continue to beat until well mixed.
- Sift in the flour and baking powder and fold into the mixture. Fold in the ground almonds.
- Squeeze any excess water out of the grated courgette and mix in with the lemon zest.
- Pour into the prepared cake tin and bake for 30 minutes until firm to the touch and a skewer inserted in the centre comes out clean. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.
If you like this you might like some of my other courgette recipes: