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Courgette Cake with Lemon Drizzle
4.7 from 145 votes

Courgette Cake with Lemon Drizzle

Courgette Cake with Lemon Drizzle is a moist vegetable loaf cake made by folding grated courgettes into a batter of oil, sugar, eggs, flour, and leavening agents. Enhanced by lemon zest and juice in both cake and drizzle, it offers a fresh citrus note balancing the mellow vegetable flavor. The drizzle of powdered sugar and lemon juice forms a sweet tangy glaze, topped with lemon zest for brightness. It’s a lightly sweetened cake with a tender crumb and subtle moisture from the courgettes.

Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 10
Calories: 308 kcal
Course: Dessert
Cuisine: American, International, British

Ingredients

  • 350 g zucchini zucchini) raw, approximately 1-2 medium, 3 cups; courgette synonym
  • 125 ml vegetable oil plus extra for greasing
  • 2 egg free-range
  • 100 g white granulated sugar ½ cup
  • lemon zest and juice of 1
  • 300 g all-purpose flour all purpose flour, 2 ½ cups, plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • ½ teaspoon salt sea salt
For the lemon glaze
  • 85 g powdered sugar confectioner's sugar, icing sugar
  • 1 tablespoon lemon juice
  • lemon to decorate, zest

Instructions

    Cup of Yum
  1. Heat oven to 180°C/160°C fan/350°F. Grease a 900g/2lb loaf tin and line with baking paper.
  2. 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.
  3. 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.
  4. 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
  1. Mix the lemon juice and icing sugar together until smooth. Drizzle over the cooled cake and sprinkle with the lemon zest.

Notes

  • Drain grated courgettes before folding to prevent a soggy cake.
  • This recipe suits freezing for later enjoyment.
  • For a vegan version, replace eggs with flax eggs and use suitable flour.
  • Gluten-free flour and baking powder can be used for gluten intolerance.
  • Adjust the lemon drizzle sweetness to taste; add more or less lemon juice for tartness.
  • Marrow can substitute courgette if preferred.
  • The recipe fits a 900g/2lb loaf pan measuring approximately 23cm x 13cm x 7cm.

Nutrition Information

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 308

% 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.