Lemon Courgette Cake

This cake contains courgette, which keeps the mixture light and moist as well as making it a bit healthier than your average cake. A great way to use up your garden produce, or leftovers from the farmer's market.

Cakes and bakes
Courgette growing in the vegetable garden at Florence Court, Co Fermanagh, Northern Ireland
  • Preparation time 40 minutes (prep. time)
  • Cooking time 55 minutes (cooking time)
  • Serves 8


  • Grated courgette 200g
  • Caster sugar 140g
  • Egg 1
  • Vegetable oil 110ml
  • Plain flour 200g
  • Salt 1/2 tsp
  • Bicarbonate of soda 1/2 tsp
  • Ground cinnamon 1 tsp
  • Zest of 1 lemon


  1. Pre-heat oven to 160°C
  2. Mix together courgette, sugar and egg, lemon and oil in a bowl. In another bowl mix together all the dry ingredients - flour, salt, bicarbonate of soda, baking powder and cinnamon. Combine the 2 mixtures until just blended.
  3. Pour into a greased loaf tin and bake for 45 minutes.
  4. Leave to cool in tin for 10 minutes before turning out.
  5. Optional topping - mix lemon juice with 2 tbsp caster sugar and drizzle over cake whilst hot.