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.
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