Too many courgettes? Bake a cake

Recipe for a Lemon Courgette Cake

Too many courgettes? Bake a cake

Courgettes are relatively easy to grow and with this year’s hot weather, we have been blessed with an abundance of them. I have been trying different applications: pasta, stir fry, chutney, and then someone said to me: ‘why don’t you bake a courgette cake?’

Here is an easy recipe for a Lemon Courgette Cake. I hope you enjoy it!

Lemon Courgette Cake


  • 200g (7 oz) grated courgette
  • 150g (5 oz) caster sugar
  • 1 egg
  • 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
  • Drizzle: juice of one lemon and some granulated sugar



  1. Preheat oven to 160 C. Grease a loaf tin.
  2. 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.
  3. Bake 45 minutes in the preheated oven until a knife inserted in the centre comes out clean.
  4. Mix the lemon juice and sugar and pour over the cake.


Bon appetite!


Written by Agnieszka Butterworth

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