Courgette loaf cake

Courgette loaf cake

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(20 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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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
3.8
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
3.8
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!
Teen24
30th May, 2016
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
30th Oct, 2015
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 http://thegermanbaker.blogspot.co.uk/
ajmw2
16th Jul, 2015
2.55
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
21st Jun, 2015
5.05
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
17th Feb, 2015
5.05
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

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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. :)