Lemon courgette cake

    1 hour

    This is a wonderful, light teatime cake that's not too sweet. Excellent way to use up all those giant courgettes from the garden!

    1813 people made this

    Serves: 12 

    • 200g (7 oz) grated courgette
    • 150g (5 oz) caster sugar
    • 1 egg
    • 125ml (4 fl oz) vegetable oil
    • 200g (7 oz) plain flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 2 teaspoons lemon zest

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 160 C / Gas mark 3. Grease a loaf tin.
    2. In a bowl, beat together the courgette, sugar, egg and oil. In a separate bowl, sift together the flour, salt, bicarbonate of soda and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the courgette mixture just until blended. Pour the batter into the prepared tin.
    3. Bake 45 minutes in the preheated oven until a knife inserted in the centre comes out clean. Remove from heat and cool about 10 minutes before turning out onto a wire rack to cool completely.

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    Reviews in English (498)


    Altered ingredient amounts. Added an extra tablespoon of lemon juice for extra lemony flavour. Just used the zest of one lemon instead of measuring. I might try adding a few walnuts next time.  -  22 Aug 2008


    Superb recipe. Have made it twice in two days with my 4 year old daughter. Its a perfect kid friendly recipe. Crossed between bread pudding and a carrot cake. Will try it with frosting next time and as cupcakes...see how that goes! The only problem is it only uses 200g of courgette and I have a few kilos of them every other day off my allotment!!  -  18 Jul 2011


    Delicious! I was a bit unsure what a courgette cake would taste like, but I was very pleasantly surprised. I took the advice of other reviewers and added sultanas and some extra lemon zest and juice. It was really tasty. In fact I've had to put it in the freezer to prevent us from eating it all in one go. I'll get it out next weekend and smother it in a lemon cream cheese frosting with lemon zest on top and use it for my birthday cake. Can't wait! Thanks for sharing.  -  22 Apr 2012