Lemon courgette cake traybake

    (141)
    1 hour

    This moist lemon, courgette and walnut cake is one good option if you need to use up a bumper crop of courgettes!


    46 people made this

    Ingredients
    Serves: 12 

    • 250g caster sugar
    • 235ml vegetable oil
    • 3 eggs
    • 2 teaspoons lemon zest
    • 60ml fresh lemon juice
    • 200g grated courgette
    • 250g plain flour
    • 1/4 teaspoon baking powder
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 100g chopped walnuts
    • 40g icing sugar for decoration

    Method
    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 23cm x 30cm traybake tin.
    2. In a large bowl, combine sugar, oil, eggs, lemon zest and lemon juice; mix well. Stir in grated courgette.
    3. In another bowl, combine flour, baking powder, bicarbonate of soda and salt. Gradually add this mixture to the courgette mixture. Stir until thoroughly combined; mix in the walnuts.
    4. Pour cake mixture into prepared traybake tin and bake until a skewer inserted in the centre comes out clean, 35 to 45 minutes. Cool.
    5. Sprinkle cake with sifted icing sugar and slice into squares or fingers.

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    Reviews & ratings
    Average global rating:
    (141)

    Reviews in English (120)

    by
    79

    I baked this recipe in a well greased bundt pan for about 45 minutes - it was awesome - not your typical zucchini bread. I used the grated rind and juice of one lemon. I could eat the whole thing but I won't.  -  08 Jul 2000  (Review from Allrecipes US | Canada)

    by
    69

    Simply put, WOW!!! I did not make many alterations, as I like to try a recipe pretty much as written the first time. I did sub 1/2 of the sugar with Splenda, as I'm diabetic, and every little bit helps. In subsequent efforts, I have added 1 cup of halved fresh cranberries, and the color/tartness ratchets up the taste to stellar! The red from the cranberries and green flecks from the zucchini made it quite festive looking. That little kick of tartness from the berries makes the lemon flavor sing! No problem with excessive oiliness using the full cup, but you could shave off 2 TB without a problem if it makes you feel better. Something told me to check on them about 10 minutes before the 45 minute alarm, and they were done, so only 35 minutes baking time was perfect. A toothpick in the center came out clean, and the center was firm to the touch. Be sure to disregard the baking times in the recipe and set your alarm for 35, at least to start. Overbaking could account for some of the tepid reviews. Please know they should turn out soft and moist, more like a cake than bars. After baking, I brushed on a glaze made from 2 Tb softened butter, 1 tsp fresh lemon juice, 1 tsp milk and 1 cup confectioners sugar, while they were still warm from the oven. It increased the fresh lemon flavor. It did not taste remotely "oily" (and as a trained chef, I have a ridiculously sensitive palate,) so I'd suspect that those who found an oily taste were using rancid or old oil.  -  06 Nov 2010  (Review from Allrecipes US | Canada)

    by
    64

    Light and lucious - Didn't peel the zucchini which left the bars with "green things" but didn't affect the taste. I freeze the correct amount of grated zucchini with the lemon rind and during the winter I've got a head start on these bars!!  -  04 Aug 2005  (Review from Allrecipes US | Canada)

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