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courgette cake

Courgette and lemon cake

Mandy Mazliah
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.
4.54 from 13 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Cake
Cuisine British
Servings 12
Calories 280 kcal

Ingredients
 
 

  • 2 small-medium courgettes (zucchini) grated, around 350g
  • 1 ripe banana mashed
  • 2 eggs or sub flax or chia eggs* (see notes)
  • 75 g caster sugar**
  • 1 teaspoon vanilla extract
  • 100 ml sunflower oil
  • zest and juice of one lemon
  • 250 g plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate soda
  • 50 g ground almonds

To ice (optional)

  • 175 g icing sugar sifted
  • 2 tablespoons lemon juice
  • grated lemon zest to 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 tsp baking powder and ½ tsp 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 tbsp 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

  1. *To make two flax or chia eggs mix 2 tbsp ground flax seed (linseed) or ground chia seeds with 6 tbsp cold water. Set aside until you have a gloopy mixture.
  2. **For a sweeter cake increase up to 150g sugar.
  3. Nutritional information is approximate and is intended as a guide.

Nutrition

Calories: 280kcalCarbohydrates: 41gProtein: 4gFat: 11gSaturated Fat: 1gCholesterol: 27mgSodium: 95mgPotassium: 153mgFiber: 2gSugar: 23gVitamin A: 111IUVitamin C: 8mgCalcium: 41mgIron: 1mg
Keyword courgette and lemon cake
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