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Easy Courgette Cake (Zucchini Cake)

Easy Courgette Cake topped with a zesty cream cheese glaze. A great summer bake that uses up a courgette glut - simple and delicious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 12 slices
Calories: 264 kcal
Course: Cake
Cuisine: American

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

Instructions

In a food processor
    Cup of Yum
  1. Preheat the oven to 180C (350F) and line a 1lb loaf tin with baking paper (or a cake liner).
  2. Blitz the courgettes and lemon juice in a food processor / Nutribullet until you have a fairly smooth purée.
  3. Add the olive oil, eggs, sugar and lemon zest and pulse again to combine.
  4. Finally, add the flour and baking powder and pulse until you have an evenly mixed batter.
  5. 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
  1. Preheat the oven to 180C (350F) and line a 1lb loaf tin with baking paper (or a cake liner).
  2. Combine the oil, eggs, sugar, lemon juice and zest and whisk vigorously using a wire whisk.
  3. Finely grate the courgettes or stick them in a mini chopper (with the lemon juice) and blend them.
  4. Stir in the courgette purée and then sift in the flour and baking powder. Mix well to combine and transfer to your loaf pan.
  5. 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
  1. Mix all the glaze ingredients together until you have a pourable glaze. Drizzle over the cooled courgette cake.
  2. Sprinkle with the chopped pistachios and zest and enjoy!

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

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

% 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.