Courgette Cake with Lemon Drizzle
This courgette cake is easy to make in 1-bowl and has a zingy lemon drizzle topping.
American, British, International
Kate Hackworthy | Veggie Desserts
(3 cups) courgette
(zucchini) raw, approximately 1-2 medium
(½ cup) vegetable oil
plus extra for greasing
(½ cup) white granulated sugar
zest and juice of 1 lemon
(2 ½ cups) plain flour
(all purpose flour)
bicarbonate of soda
For the lemon glaze
(¾ cup) powdered icing sugar
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.
use flax eggs
: 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.
Courgette Cake with Lemon Drizzle https://veggiedesserts.com/courgette-cake/ (C) Kate Hackworthy