Easy Courgette Cake (Zucchini Cake)
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4.0
9 reviews
Good
Easy Courgette Cake (Zucchini Cake)
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Easy Courgette Cake topped with a zesty cream cheese glaze. A great summer bake that uses up a courgette glut - simple and delicious!
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Ingredients
Courgette Cake
- 80 ml (⅓ cup) light olive oil or melted coconut oil
- 2 large eggs
- 150 g (¾ cup) sugar
- 1 lemon zest only
- 2 medium courgettes (zucchini) you will need 200g (¾ cup) purée
- 2 tbsp lemon juice
- 200 g (1 ½ cups + 2 tbsp) plain flour ( all-purpose flour)
- 1 ½ tsp baking powder
Glaze
- 100 g ( 3 ½ oz) cream cheese full fat
- 100 g (¾ cup) icing sugar
- 2 tbsp Elderflower cordial
- 2 tbsp lemon juice
To Decorate (optional)
- 2 tbsp chopped pistachios
- lemon zest
- Edible Flowers
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Instructions
In a food processor
- Preheat the oven to 180C (350F) and line a 1lb loaf tin with baking paper (or a cake liner).
- Blitz the courgettes and lemon juice in a food processor / Nutribullet until you have a fairly smooth purée.
- Add the olive oil, eggs, sugar and lemon zest and pulse again to combine.
- Finally, add the flour and baking powder and pulse until you have an evenly mixed batter.
- Pour batter into a lined loaf tin and bake for 45-50 minutes, or until risen and spingy to the touch. Cool on a wire rack.
By Hand
- Preheat the oven to 180C (350F) and line a 1lb loaf tin with baking paper (or a cake liner).
- Combine the oil, eggs, sugar, lemon juice and zest and whisk vigorously using a wire whisk.
- Finely grate the courgettes or stick them in a mini chopper (with the lemon juice) and blend them.
- Stir in the courgette purée and then sift in the flour and baking powder. Mix well to combine and transfer to your loaf pan.
- Pour batter into a lined loaf tin and bake for 45-50 minutes, or until risen and spingy to the touch. Cool on a wire rack.
Glaze and Decorate
- Mix all the glaze ingredients together until you have a pourable glaze. Drizzle over the cooled courgette cake.
- Sprinkle with the chopped pistachios and zest and enjoy!
Equipments used:
Notes
- Storing and freezing
- Store your cake in a cake tin or airtight container for up to four days. It will keep lovely and moist – such a treat with a cup of coffee!
- Store your cake in a cake tin or airtight container for up to four days. It will keep lovely and moist – such a treat with a cup of coffee!
- If you want to freeze it then make sure it is completely cool first (do not add glaze). Wrap well in a layer of kitchen paper and two layers of aluminum foil and freeze for up to three months. Thaw overnight in the fridge before serving.
- If you want to freeze it then make sure it is completely cool first (do not add glaze). Wrap well in a layer of kitchen paper and two layers of aluminum foil and freeze for up to three months. Thaw overnight in the fridge before serving.
Nutrition Information
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Calories
264kcal
(13%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
41mg
(2%)
Potassium
201mg
(6%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
224IU
(4%)
Vitamin C
11mg
(12%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 41mg | 2% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 11mg | 12% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
9 reviews
Good
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