Eating Seasonally: Courgette Cake

We are getting some fantastic produce from the allotment right now. It’s amazing to have a plate full of food you’ve grown yourself. But, we’re getting LOTS of courgettes. Let’s be honest; there are only so many courgettes you can eat.

I’ve cooked them as many different ways as I can think of. I’ve given them away. I’ve frozen loads too. This week I decided I couldn’t eat another courgette until I remembered that you can bake with them. Courgette disguised as cake seemed like a good idea. It’s hard to say no to cake. So, here we go! I found this great recipe for Courgette cake with Lemon drizzle on Veggie Desserts.

Before you get started here are some tips I found helpful:

    Don’t skip the step to remove some moisture from the grated courgette. Otherwise the cake will be soggy!
    This loaf cake has reduced sugar. You can go as heavy or as easy on the sugary lemon drizzle as you like.
    You can substitute the courgette for marrow (older courgette). I did this and it works!
    This recipe is for a 900g / 2lb loaf pan – which is the typical size pan for bread making (approx 23cm x 13cm x 7cm (9 inches x 5.5 inches x 3 inches).
    No need to peel the raw courgette – a lot of goodness is in the skin.
    This is a dairy free courgette cake.
    Make it gluten-free by using gluten free flour and baking powder.
    Make it vegan: swap eggs for flax eggs (2 tbsp of ground flax stirred into 6 tbsp of water and allow to stand for 5 minutes to become gelatinous).


  • oil – for greasing
  • 350 g (3 cups) courgette (zucchini) raw, approximately 1-2 medium
  • 125 ml (1/2 cup) vegetable oil
  • 2 free-range eggs
  • 100 g (1/2 cup) granulated sugar
  • zest and juice of 1 lemon
  • 300 g (2 1/2 cups) plain flour (all purpose flour)
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp sea salt

For the lemon glaze:

  • 85 g (3/4 cup) powdered icing sugar
  • 1 tbsp lemon juice
  • lemon zest to decorate
  • Method:

      Heat the oven to 180C/160C fan/350F. Grease a 900g/2lb loaf tin and line with baking paper.
      Coarsely grate the unpeeled raw courgettes (with a box grater or food processor). Lightly squeeze the gratings in a clean tea towel, or with kitchen paper, to remove a little of the moisture.
      In a large bowl, whisk the oil, eggs, sugar, zest and juice together until smooth, then stir in the courgette. Sift in the flour, bicarb, baking powder and salt and gently combine.
      Pour the mixture into the tin and bake for 75 minutes, or until an inserted skewer comes out clean. Leave to cool in the tin completely.

    For the lemon drizzle:

      Mix the lemon juice and icing sugar together until smooth. Drizzle over the cooled cake and sprinkle with the lemon zest.