Spiced Courgette Cake

    4 hours 5 min

    A fantastic dairy-free cake, which is a cinch to make. It's incredibly moist and spiced with cinnamon, cloves and nutmeg. Feel free to throw in some raisins, coconut or nuts, if desired.

    90 people made this

    Makes: 1 20x30cm cake

    • 340g grated unpeeled courgette
    • 375g plain flour
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 400g caster sugar
    • 220g dark brown soft sugar
    • 1 tablespoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 4 eggs
    • 250g unsweetened apple sauce
    • 175ml vegetable oil
    • 1 teaspoon vanilla extract

    Prep:20min  ›  Cook:45min  ›  Extra time:3hr cooling  ›  Ready in:4hr5min 

    1. Preheat oven to 180 C / Gas 4. Grease one 20x30cm baking tin.
    2. Place grated courgette in a colander and set aside to drain.
    3. Mix together the flour, bicarbonate of soda, baking powder, caster sugar, dark brown soft sugar, cinnamon, cloves, nutmeg and salt in a large bowl until well blended. Set aside.
    4. Beat the eggs, apple sauce, oil and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the courgette.
    5. Pour batter into the prepared tin. Bake until a skewer inserted in the centre comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.

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    Reviews & ratings
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    Reviews in English (67)


    This is the nicest cake I have made in a long time. There is a lot of mixture though!  -  28 Jul 2011


    This makes an awful lot of cake! It went down very well with a walking group I belong to. I used a 250g pack of fructose instead of the 400g white sugar, and unsweetened plum compote instead of apple sauce. No particular reason, I just happened to have them. Excellent result, managed to feed a renowned non-vegetarian some courgette and he liked it.  -  15 Aug 2014


    This recipe was excellent and very easy to make. It took about 3 zucchini in order to get the 3 cups required. Definitely make sure you let the zucchini drain after grating it as it is extremely juicy, I took a large spoon and mashed it in the colander to get a lot more juice out. I tried it in a bundt pan which took about 50-55 minutes and came out extremely moist. Highly recommend this recipe!!  -  19 Aug 2008  (Review from Allrecipes US | Canada)