Easy Courgette Cake (Zucchini Cake)
Moist zucchini bread (courgette loaf cake) topped with a tangy cream cheese glaze. This easy recipe is a great way to use a zucchini glut.
Servings: 12 slices
Calories: 264kcal
Equipment
Ingredients
Courgette Cake
- 2 medium zucchini (courgettes) you will need 200g (¾ cup) purée
- 2 tbsp lemon juice
- ⅓ cup (80ml) light olive oil or melted coconut oil
- 2 large eggs
- ¾ cup (150g) sugar
- 1 lemon zest only
- 1 ½ cups + 2 tbsp (200g) flour (all-purpose / plain flour)
- 1 ½ tsp baking powder
Glaze
- 3 ⅓ oz ( 100g) cream cheese full-fat
- ¾ cup (100g) powdered sugar (icing sugar)
- 2 tbsp elderflower cordial (optional)
- 2 tbsp lemon juice
To Decorate (optional)
- 2 tbsp chopped pistachios
- lemon zest
- edible flowers
Instructions
In a food processor
- Preheat the oven to 350°F (180°C) and line a 1lb loaf tin with baking paper (or a cake liner).
- Blitz zucchini and lemon juice in a food processor until you have a fairly smooth purée.2 medium zucchini (courgettes), 2 tbsp lemon juice
- Add the olive oil, eggs, sugar and lemon zest and pulse again to combine.⅓ cup (80ml) light olive oil, 2 large eggs, ¾ cup (150g) sugar, 1 lemon
- Finally, add the flour and baking powder and pulse until you have an evenly mixed batter. You can also fold the dry ingredients into the batter.1 ½ cups + 2 tbsp (200g) flour, 1 ½ tsp baking powder
- Pour batter into a lined loaf tin and bake for 45-50 minutes, or until risen and spingy to the touch. Cool on a wire rack.
By Hand
- Preheat the oven to 350°F (180°C) and line a 1lb loaf tin with baking paper (or a cake liner).
- Combine the oil, eggs, sugar, lemon juice and zest and whisk vigorously using a wire whisk.
- Finely grate the zucchini or stick them in a mini chopper (with the lemon juice) and blend them.
- Stir in the courgette purée and then sift in the flour and baking powder. Mix well to combine and transfer to your loaf pan.
- Pour batter into a lined loaf tin and bake for 45-50 minutes, or until risen and spingy to the touch. Cool on a wire rack.
Glaze and Decorate
- Mix all the glaze ingredients together until you have a pourable glaze. Drizzle over the cooled courgette cake. Sprinkle with the chopped pistachios and zest and enjoy!3 ⅓ oz ( 100g) cream cheese, ¾ cup (100g) powdered sugar, 2 tbsp elderflower cordial, 2 tbsp lemon juice, 2 tbsp chopped pistachios, lemon zest, edible flowers
Video
Notes
Keep your homemade zucchini bread fresh by storing it in a cake tin or airtight container in the fridge for up to four days – its moisture and flavor improve with time. Want to preserve it longer? Freeze the cooled, unglazed loaf, wrapped first in plastic wrap and then two layers of foil, for up to three months. To serve, thaw the loaf in the fridge overnight, then glaze and enjoy as if fresh.
Nutrition
Calories: 264kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 41mg | Potassium: 201mg | Fiber: 1g | Sugar: 23g | Vitamin A: 224IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 1mg
