Courgette Cake with Lemon Drizzle
User Reviews
4.7
255 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
10
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Calories
308 kcal
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Course
Dessert
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Cuisine
American, International, British
Courgette Cake with Lemon Drizzle
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This courgette cake is easy to make in 1-bowl and has a zingy lemon drizzle topping.
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Ingredients
- 350 g (3 cups) courgette (zucchini) raw, approximately 1-2 medium
- 125 ml (½ cup) vegetable oil plus extra for greasing
- 2 free-range eggs
- 100 g (½ cup) white granulated sugar
- Zest and juice of 1 lemon
- 300 g (2 ½ cups) plain flour (all purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon sea salt
For the lemon glaze
- 85 g (¾ cup) powdered icing sugar (confectioner's sugar)
- 1 tablespoon lemon juice
- lemon zest to decorate
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Instructions
- Heat oven to 180°C/160°C fan/350°F. Grease a 900g/2lb loaf tin and line with baking paper.
- Coarsely grate the unpeeled raw courgettes (in a box grater or food processor). Lightly squeeze the gratings in a clean tea towel 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 batter into the prepared 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.
Notes
- Suitable for freezing
- Make it vegan: use flax eggs
- Make it gluten-free: use gluten free flour and baking powder.
- Don't skip the step to remove some moisture from the grated courgette. Otherwise the cake will be soggy!
- This zucchini loaf cake itself has reduced sugar, but still kid and adult approved.
- 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).
- 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 green skin.
- Swap the lemon for lime for a different flavour.
Nutrition Information
Show Details
Calories
308kcal
(15%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
10g
(50%)
Cholesterol
32mg
(11%)
Sodium
195mg
(8%)
Potassium
186mg
(5%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
120IU
(2%)
Vitamin C
6.8mg
(8%)
Calcium
37mg
(4%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 195mg | 8% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 37mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
255 reviews
Excellent
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