Courgette loaf cake

Courgette loaf cake

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(9 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Cuts into 8 slices

Use up a garden glut in this sweet, spiced sponge loaf - the hidden veg keeps it moist and walnuts add crunch

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per slice

kcalories
457
protein
8g
carbs
50g
fat
25g
saturates
3g
fibre
3g
sugar
23g
salt
0.3g

Ingredients

  • butter, for the tin
  • 2 large eggs
  • 125ml vegetable oil
  • 85g soft brown sugar
  • 350g courgettes, coarsely grated
  • 1 tsp vanilla extract
  • 300g plain flour
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • 85g walnuts, roughly chopped
  • 140g sultanas

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Method

  1. Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
  2. In another bowl, combine the remaining ingredients with a pinch of salt.
  3. Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.

Recipe from Good Food magazine, September 2012

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Comments

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Frantic Flapjack's picture
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Tried this recipe as I had some leftover courgettes. Squeezed the excess moisture from the grated courgettes using a tea towel and cooked the cake for an extra 15 minutes after reading the comments below. Looked quite rustic but tasted perfectly fine, if a little dry.

peplum's picture

An American work colleague brought in some courgette cake, which was delightful, so I thought I'd give this recipe a try. My cake seemed heavier and darker in colour than hers but did look like the picture here! Perhaps she used golden granulated sugar rather than soft brown. Good taste, I added orange zest and orange juice, and I appreciated the fact the cake was not sugary sweet. Quite heavy though...I wonder what more experienced cooks do to make their cakes lighter? I did sieve the flour and presume I beat the eggs long enough. Any tips to make it lighter?

melcake's picture

Lovely bake. Adding a honey and lemon glaze adds a bit of sweetness and sharpness to help lift flavour. Great tea cake

buffy's picture

Yummy but better with pecans

stelaholder's picture
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I agree with comments about baking it a bit longer. However, the cake is not sweet enough. If I make it again I will add more sugar. I'm inclined to now try chocolate courgette cake. That way courgettes' appearance in the final product will be masked.

lesleyrushton's picture
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Really lovely cake and easy to make. Following previous advice I squeezed the grated courgettes out well before adding them and I also substituted walnuts for pecans

HollyGoBrightly's picture
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Delicious! I added orange zest and juice (as recommended in earlier comments) and the taste was lovely. I'd drain the courgette if I made it again, whilst the whole cake was lovely and moist the centre was almost soggy (despite the skewer coming out clean). Still really tasty though!

dansupercook's picture

Forgot to rate?,

dansupercook's picture

Second time round baking this cake! Turned out great both times added some orange juice and zest to the mixture the second time round.. Tasted great!

kintburycook's picture

Although this appeared baked when tested with a skewer (came out clean after 65 minutes), the texture was a bit crumbly. Tastes good, but could do with a bit more flavour - might add orange extract and zest next time instead of vanilla extract.

Kaylafaye's picture

Really great! Super easy recipe, really tasty! I added about 1/2 tsp of ginger along with the cinnamon and nutmeg and forgot the sultanas! 5 star for sure.

fruitymuffin's picture

Amazing! But mine took an extra 30 minutes in the oven. I used almonds instead of walnuts because of a nut allergy. Also substituted crazy jacks mixed dried fruit for sultanas, used wholegrain spelt flour & a mix of organic plain flour. For the sugar i used molasses and golden granulated. Definite do over and as you can imagine mine looked more rustic because my courgettes were quite course.

parkercip's picture
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I'm upgrading this to 5 stars as I cannot stop eating it since I made it yesterday! I also want to take back comment about sweetness, I think its sweet enough. I definitely recommend giving this recipe a go.

parkercip's picture
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forgot to rate it - wouldn't give it 5 stars as I think some improvements still needed!

parkercip's picture
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Decided to try this as I had some courgettes needing to be used up. Finished result was good,but I personally think its not sweet enough (normally I reduce the amount of sugar in baking recipes because I find them too sweet) so if I did make again, I would be inclined to add a bit more sugar. I substituted mixed fruit for sultanas and pecans for walnuts -also only used half amount of nuts as I thought 85g was too much for this recipe. I used food processor to grate courgettes, so they were quite fine but you can still see them in the loaf - so dont grate them coasely unless you're happy to eat lumps of courgette!

amberstar5's picture
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Lovely cake, nice and moist, I did pat dry the courgettes before adding them to the ingredients. I cooked the cake for an extra 15 mins because it was too wet after an hour. Will make again everyone liked it.

simonademuro's picture

great tea time cake enjoyed by all. Will definitely make it again and again! Also great way to use up courgettes.
I used walnut oil and as it has walnuts, the taste didn´t stand out.

woolpacks's picture
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Recommend draning the grated courgette, took longer to cook in the middle which caused the edges to by dry. Used pecans instead of walnuts and added orange zest. Lovely flavour.

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