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–+ servings
Sliced loaf of courgette cake topped with lemon drizzle. On a marble slab next to vintage knife, blue tea towel and lemons.
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4.79 from 55 votes

Courgette Cake with Lemon Drizzle

This courgette cake is easy to make in 1-bowl and has a zingy lemon drizzle topping.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American, British, International
Servings: 10
Calories: 308kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: $10

Equipment

Ingredients

  • 350 g (3 cups) courgette (zucchini) raw, approximately 1-2 medium
  • 125 ml (½ cup) vegetable oil plus extra for greasing
  • 2 free-range eggs
  • 100 g (½ cup) white granulated sugar
  • zest and juice of 1 lemon
  • 300 g (2 ½ cups) plain flour (all purpose flour)
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • ½ teaspoon sea salt

For the lemon glaze

  • 85 g (¾ cup) powdered icing sugar (confectioner's sugar)
  • 1 tablespoon lemon juice
  • lemon zest to decorate

Instructions

  • 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.

Video

Notes

  • Suitable for freezing
  • Make it vegan: use flax eggs
  • Make it gluten-free: 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.

    Nutrition

    Calories: 308kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 195mg | Potassium: 186mg | Fiber: 1g | Sugar: 19g | Vitamin A: 120IU | Vitamin C: 6.8mg | Calcium: 37mg | Iron: 1.7mg