Courgette loaf cake

Courgette loaf cake

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(30 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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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Ingredients

  • butter, for the tin
    Butter

    Butter

    butt-err

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

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

    Courgette

    corr-zjet

    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
    Cinnamon

    Cinnamon

    sin-ah-mun

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

  • ¼ tsp nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 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

    Walnut

    wall-nut

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

  • 140g sultana

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.

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Comments, questions and tips

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sarahleetes
18th Sep, 2018
5.05
Love this cake been making it for years as baked by my mum when I was a child. We don't add any dried fruit to the recipe but add a tablespoon of lime juice and ice the top with cream cheese and lime icing. It is yummy. So easy to make gluten free by adding gluten free plain flour and gluten free baking powder. The kids love it!
patriciaf
30th Aug, 2018
5.05
Lovely and moist and a big hit will definitely make this again. I used chopped dried dates and walnuts. I also mixed the dates and courgette in with the dry ingredients so as to get a good dispersion through the mix. Rose really well and took 15 minutes longer than stated to cook but I did cover after abt half an hour. It was lovely on its own, with cheese, with butter - very versatile. All gone thank goodness it's a good year for courgettes.
Huong Nguyen's picture
Huong Nguyen
22nd Jul, 2018
5.05
Tasty cake, was surprised that it was actually sweet enough. I skipped the sultanas as I didn't like them and just add a few chopped dry prunes instead. Didn't have nutmegs so I replaced it with cloves. The walnuts give an amazing crunchy and nutty texture. I followed the advice below to remove the moisture with a tea towel but actually found it a little dry, will probably just pat it with a paper towel instead next time.
Julia Woodstock's picture
Julia Woodstock
28th May, 2018
5.05
Doubled the measures to make 2 loaves, absolutely delicious I used a combination of carrot and courgette and had to cook for much longer (turned heat down a notch for last 30 mins). Not too sweet either . Will follow advice to remove some moisture from courgettes next time.
jenclews's picture
jenclews
12th Feb, 2018
5.05
This is a really good recipe to use up courgettes. I squeezed out a bit of liquid from my courgette after grating as it was a biggie. Made as per recipe, except I used cranberries, currants and sultanas instead of just sultanas. It was lovely and moist without being soggy and not too sweet. I might swap the spices next time for more vanilla and orange or lemon zest.
countrybaker
5th Aug, 2017
I make this every year as we always end up with a glut of courgettes from the garden. I iced it with cream cheese icing and topped with desiccated coconut, same as I would with a carrot cake. Very moist cake and keeps well in the tin for a few days (if the family haven't eaten it before then!) Usually make a couple for the freezer as well. Recommend.
ambertuesday
29th Jul, 2017
4.05
really enjoyed this. Loved the fact that it didn't have tons of sugar in. I don't think it needs any more than the amount in the recipe. Definitely needs the walnuts, gives it a bit of texture. I squeezed the courgettes first, you need to do this. It was still moist though. Has lasted a few days and is still as fresh as the first day.
madaboutcakes
3rd Sep, 2016
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
9th Aug, 2016
4.05
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
21st Jul, 2016
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!

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caistergirl
24th Jul, 2013
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 ?
MeghanA326
30th Jul, 2017
In the states we usually add lemon zest instead of the orange recommended by some. It's recommended that you only just combine the wet and dry ingredients- it should be lumpy. I'd also kick the oven up to 175 c gas and cook for 55 to 60 min to cook through and get a nice brown color for the crust. If you're partial to chocolate you can throw in a good handful of semisweet chocolate chips. Try it warm from the oven with a dab of butter. :)