This recipe for courgette and lemon cake is low in added sugar, zingy and light. It's a great summer bake that the whole family will love. Plus it's a great way to use up a glut of courgettes (zucchini) should you be lucky enough to have too many! Vegan option included.
2small-medium courgettes (zucchini)grated, around 350g
1ripe bananamashed
2eggsor sub flax or chia eggs* (see notes)
75gcaster sugar**
1teaspoonvanilla extract
100mlsunflower oil
zest and juice of one lemon
250gplain flour
1teaspoonbaking powder
½teaspoonbicarbonate soda
50gground almonds
To ice (optional)
175gicing sugarsifted
2tablespoonslemon juice
grated lemon zestto decorate, optional
Instructions
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Grease and line a 900g loaf tin with non stick baking paper. If you leave some of the baking paper hanging over the ends it will be easier to remove your cake.
If using flax or chia eggs make these now (see notes) or beat your eggs.
Grate 2 small-medium courgettes into a colander (you need around 350g grated courgette) and use your hands to squeeze out as much excess water as possible. Leave in the colander and set aside.
Mash a ripe banana into a large mixing bowl. Beat in 2 eggs or flax eggs (see note*), 75g** caster sugar, 1 teaspoon vanilla extract and the zest and juice of your lemon. Add 100ml sunflower oil and beat again until well mixed.
Sift together 250g plain flour, 1 teaspoon baking powder and ½ teaspoon bicarbonate of soda and gently fold into the mixture.
Fold in 50g ground almonds.
Gently stir through the grated courgette.
Pour into the prepared loaf tin and bake for 1 hour or until firm to the touch and a skewer inserted in the centre comes out clean. Check the cake after 50 minutes and if the top is getting too brown cover with foil and return to the oven.
Leave in the tin to cool completely.
To ice, optional
Once the cake is completely cool mix together 175g sifted icing sugar with 2 tablespoon lemon juice. Pour over the cake and decorate with grated lemon zest if desired. Leave to set.
Store in an airtight container in a cool place.
Notes
*To make two flax or chia eggs mix 2 tablespoon ground flax seed (linseed) or ground chia seeds with 6 tablespoon cold water. Set aside until you have a gloopy mixture.
**For a sweeter cake increase up to 150g sugar.
Nutritional information is approximate and is intended as a guide.