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Courgette loaf cake
- Linzi Pucino
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Serves 10
Easy
Prep: 15 mins
Cook: 1 hr
plus cooling
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Add vegetables to bakes for a tender sponge with delicate flavour. Here, courgettes complement lemon in a loaf cake that's best enjoyed with a cup of tea
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Try our courgette loaf cake, then check out our vegan lemon loaf cake, banana and walnut loaf, carrot cake loaf, coconut and raspberry loaf and more loaf cake recipes.
How to make the perfect courgette loaf cake: cook's tips
- Add mixed seeds for a little crunch, or extra lemon zest to the cake batter for enhanced flavour.
- Using oil instead of butter will ensure a moist and even crumb.
How to store courgette loaf cake: Keeps in an airtight container in the fridge for up to three days, but best eaten on the day it’s made.
How to serve: Slice and serve with a cup of tea.
Can it be made in advance? Prep the buttercream ahead – keeps in a covered bowl in the fridge for up to three days. Bring up to room temperature before using.
Courgette loaf cake recipe
Ingredients
Nutrition
-
1 large courgette
trimmed and grated (you'll need about 200g grated courgette)
-
100g unsalted butter
softened, plus extra for the tin
-
175ml vegetable oil
-
125g soft light brown sugar
-
2 eggs
-
1 tsp vanilla bean paste
-
275g plain flour
-
½ tsp baking powder
-
½ tsp bicarbonate of soda
-
1 lemon
-
200g icing sugar
Nutrition: per serving
- kcal481
- fat27.1g
- saturates6.8g
- carbs54g
- sugars32.7g
- fibre1.4g
- protein4.6g
- salt0.26g
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Method
-
step 1
Tip the grated courgette into a clean tea towel and squeeze out all the excess water. Set aside.
-
step 2
Butter a 900g loaf tin and line with baking paper. Whisk together the oil, brown sugar, eggs and vanilla bean paste. Add the flour, baking powder and bicarb, and fold everything together before stirring in the grated courgette.
-
step 3
Spoon the batter into the prepared tin and bake for 55 mins-1 hr until risen, golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins before transferring to a wire rack to cool completely.
-
step 4
Peel long, thin strands of curly zest from the lemon using a citrus zester. Juice the rest of the lemon. Put the butter in a bowl and beat using an electric whisk until smooth. Spoon in half the icing sugar, and beat until well combined. Beat in the remaining icing sugar and the lemon juice. Spread the buttercream over the cooled loaf cake, then sprinkle over the lemon zest to finish. Slice to serve.
Discover more courgette recipes, perfect for sweet and savoury dishes.
Authors
Linzi Pucino
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