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Courgette cake

Name: Courgette cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Serves 10
Cuisine: British recipes
Ingredients: 1 small courgette; 75g butter, softened, plus extra for greasing; 75g runny honey; 75g caster sugar; Seeds from ½ vanilla pod; 2 medium eggs; Juice of ½ lemon; 190g self-raising flour; 40g roasted almonds, finely chopped; 2 tbsp low-fat natural yogurt; For the cream cheese icing; 25g butter, very soft; 100g cream cheese; 100g icing sugar; Some grated lime zest, plus; 1 tbsp lime juice

Published: 31 Aug 05
Updated: 18 Mar 24

Courgette what?! This cake recipe may seem unusual but you’ll love the lightness and subtlety of this easy-to-make courgette cake.

Or, rustle up a courgette muffin, if you fancy making individual bites.

Easy
September 2005

Test kitchen approved

Serves 10
Takes 25 minutes to make, 50 minutes to bake, plus cooling

Courgette what?! This cake recipe may seem unusual but you’ll love the lightness and subtlety of this easy-to-make courgette cake.

Or, rustle up a courgette muffin, if you fancy making individual bites.

Nutrition: per serving

Calories: 316kcals
Fat: 16.8g (9g saturated)
Protein: 4.7g
Carbohydrates: 39.2g (23.6g sugars)
Salt: 5g

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Ingredients

1 small courgette
75g butter, softened, plus extra for greasing
75g runny honey
75g caster sugar
Seeds from ½ vanilla pod
2 medium eggs
Juice of ½ lemon
190g self-raising flour
40g roasted almonds, finely chopped
2 tbsp low-fat natural yogurt

For the cream cheese icing

25g butter, very soft
100g cream cheese
100g icing sugar
Some grated lime zest, plus
1 tbsp lime juice

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Method

Preheat the oven to 180C/fan160C/ gas 4. Grease and line a 900g loaf tin.
Grate the courgette into a sieve and leave for 5 minutes. Squeeze out any excess moisture and set aside.
Beat the butter, honey, sugar, vanilla and eggs until smooth. Fold in the lemon juice – it will curdle, but don’t worry. Combine the flour with the courgette and almonds. Fold in the butter mixture and the yogurt. If the batter is stiff, add a spoonful more of yogurt. Pour into the tin and bake for 50 minutes, or until golden. Insert a skewer – if it comes out clean, it’s done; if not, cook for a further 10-15 minutes. Cool in the tin.

Meanwhile, make the icing. Beat the butter and cheese, then beat in the sugar and lime juice. Chill.
Turn out the cooled cake and spread with the icing. Sprinkle with some lime zest and cut into slices.