This is a wonderful, light teatime cake that's not too sweet. Excellent way to use up all those giant courgettes from the garden!
944 people made this
200g (7 oz) grated courgette
150g (5 oz) caster sugar
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
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 160 C / Gas mark 3. Grease a loaf tin.
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.
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.