Courgette Cake with Lemon Drizzle

Sliced loaf of courgette cake topped with lemon drizzle. On a marble slab next to vintage knife, blue tea towel and lemons.

5 from 35 votes

Courgette Cake with Lemon Drizzle

This moist courgette (zucchini) cake is a great way to use up seasonal courgettes. I’ve used minimal sugar in the sponge, so much of the sweetness comes from the drizzle. The flavour of the courgette fades away beneath the zingy lemon, but leaves pretty flecks of green.
Easily vegan and gluten free.

Prep Time10 mins

Cook Time1 hr 15 mins

Total Time1 hr 25 mins

Course: Dessert

Cuisine: American, British, International

Servings:

Calories: 308kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

oil - for greasing
350 g (3 cups) courgette (zucchini) raw, approximately 1-2 medium
125 ml (½ cup) vegetable oil
2 free-range eggs
100 g (½ cup) granulated sugar
zest and juice of 1 lemon
300 g (2 ½ 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 (¾ cup) powdered icing sugar (confectioner's sugar)
1 tbsp lemon juice
lemon zest to decorate

Instructions

Heat oven to 180C/160C fan/350F. 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.

Video

Notes

Suitable for freezing
Make it vegan: use flax eggs
Make it gluten-free: use gluten free flour and baking powder

Nutrition