Courgette loaf cake

Courgette loaf cake

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(17 ratings)

Prep: 15 mins Cook: 1 hr


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

  • Freezable
  • Vegetarian

Nutrition: per slice

  • kcal457
  • fat25g
  • saturates3g
  • carbs50g
  • sugars23g
  • fibre3g
  • protein8g
  • salt0.3g
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  • butter, for the tin



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 large egg
  • 125ml vegetable oil
  • 85g soft brown sugar
  • 350g courgette, coarsely grated



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 tsp vanilla extract
  • 300g plain flour
  • 2 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ¼ tsp nutmeg
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 85g walnut, roughly chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 140g sultana


  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.

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Comments (29)

madaboutcakes's picture

Just made this- it's gorgeous. I patted the grated courgette dry and added it to the dry ingredients to make sure it was evenly distributed. Lovely, moist and light cake, will definitely make again.

Stubby78's picture

Just had a glut of home grown courgettes so tried this recipe out of curiosity. Lovely moist loaf with a hint of spice and nutty crunch. Made 3 in the last 2 days. Took some to work which went down a treat. It also freezes well. After reading the other reviews re the sweetness level, I used 150gm of sugar so almost doubled the recommended 85gm. It all comes down to personal preference.

awaller's picture

God I love this cake. For my tastes I make it with olive oil and cut the vanilla and cinnamon. Delicious and not too much sugar, so I feel I can eat two slices at a time!

Teen24's picture

This cake was easy to make and proved to be popular with my family. I used half the recipe and a smaller loaf tin making adjustments to the weight of ingredients. I also omitted the sultanas as I don't like dried fruit. The cake was moist and had a good spicy taste. This will be a regular recipe in my house.

TheGermanBaker's picture

Made this cake in order to use up a few things in my store cupboard as well as some courgettes. Had to make a couple of substitutions, but it still turned out very tasty. Full recipe can be found on

ajmw2's picture

Nice but my family and I found this recipe still quite sugary with the sultanas and sugar. I will probably reduce the sugar next time or maybe substitute for honey. I also swapped the vanilla essence for orange zest and juice as recommend by others.

ssarahlewiss's picture

Since planting and bringing on some courgette plants in the garden, I've been looking out for recipes to use the glut of produce we're likely to have. I stumbled upon this cake which looks perfect as hubby works away during the week and I normally make a loaf type cake so that he can take slices with him. Having read the comments, I used soft light brown sugar, I grated the courgettes in the food processor to avoid mashing and wastage, I used a zest of a lemon in the mix, and substituted the walnuts with pecans. To counteract the sweetness issue, I sprinkled demerera sugar over the top before I put it in the oven to give a sweet crunchy top. It took 1.20hr in a 160 degree fan oven, and it is absolutely gorgeous. This is a definite keeper for us.

sharonjones's picture

This recipe was most definitely a success. Made it to use up courgette, and decided to give it a go after I read other comments. Made it according to the recipe. Needed extra cooking time, but the cake was lovely. It was even a success with the kids, and they still don't know what the main ingredient was!! A good way to get veg into them as a way of a treat, also with not too much sugarxx

NottsKat's picture

Very nice. Impressed that this recipe uses much less sugar than recipes I've seen other places. I added dates, prunes, walnuts & mixed spice. The prunes were lovely & moist in it. Hopefully going to make another loaf cake this week!

stephbo's picture

Felt I just had to comment as I found this was successful in so many ways:
A great non-savoury way to use the courgettes that just keep coming from the allotment.
Simple, foolproof, quick preparation method.
Really tasty result.
Followed others' examples and added orange zest to cake instead of vanilla essence. Replaced spices by 1 large tspn allspice and 1and 1/2 tspns cinnamon. Had no sultanas but did have some raisins and dried apricot pieces (the apricots seemed particularly successful). Topped it all with fairly thin layer of glacé icing made with juice of an orange. Very good!!

Frantic Flapjack's picture

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

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.

HeatherF1971's picture

Can vouch for the chocolate and courgette its lovely! See my comments.

lesleyrushton's picture

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

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!


Questions (1)

caistergirl's picture

Very successful way to use some of the allotment glut. Extremely delicious, although mine didn't look too pretty in colour, But, the taste was incredible. Boys down the allotment thought so too. Would it have been better if I had squeezed a lot of the moisture out of the courgettes I wonder ?

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