Courgette Cake
Have an abundance of courgettes from your garden? We have the perfect recipe for you! Try our Courgette Cake Recipe, similar to carrot cake. This recipe is excellent for using up all those extra courgettes, which is different to the savoury courgette spaghetti and soup!
Serves 8 | Preparation Time 40 minutes | Cooking Time 45-50 minutes | Total Time 1 hour 30 minutes
Cake Ingredients
| 250 g | Courgettes (about two small), grated |
| 200 g | Caster Sugar |
| 125ml | Sunflower or vegetable oil |
| 3 | Large Eggs |
| 1 tsp | Vanilla Extract |
| 1 tsp | Ground Cinnamon (Optional) |
| 1/2 tsp | Ground Nutmeg (Optional) |
| 1/2 tsp | Salt |
| 300g | Plain Flour |
| 1/2 tsp | Bicarbonate of Soda |
| 2 tsp | Baking Powder |
| 1 | Zest of Lemon (Optional) |
Method
For Cake
- Preheat oven to 180°C (160°C fan) / 350°F / Gas mark 4. Grease and line a 20cm (8-inch) round or square cake tin – or two smaller loaf tins.
- Grate the courgettes and place them in a clean tea towel. Squeeze out excess moisture and set aside.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth and pale.
- Stir in the grated courgette and lemon zest.
- In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon, and nutmeg.
- Gently fold the dry ingredients into the wet mixture until just combined – don’t overmix.
- Pour into the prepared tin(s) and bake for 45–50 minutes, or until a skewer comes out clean.
- Cool completely in the tin before removing.
- If using frosting, beat the cream cheese, icing sugar, and lemon juice/zest together until smooth. Spread over the cooled cake and sprinkle with nuts, if desired.
 |
Ingredients
For Cream Cheese Topping
| 200 g | Cream Cheese |
| 100g | Butter |
| 100 g | Icing Sugar |
| 1 tsp | Lemon Juice or Zest |
| A Few | Walnuts/Pistachios To Top (Optional) |
Method
For Cream Cheese Topping
- Whip the softened butter until it becomes smooth and creamy. If you’re incorporating lemon juice, add it at this stage, followed by the icing sugar. Continue to mix until you achieve a silky, soft buttercream texture.
- Incorporate the cream cheese gently by mixing it in with a wooden spoon instead of beating it. If the mixture feels too soft, consider refrigerating it for about 10 minutes. This will help it firm up if it’s too runny. The final consistency should be spreadable, without dripping off the cake.
 |
 |
 |
