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This is a wonderful, light anytime cake that’s not too sweet. Excellent way to use up all those giant courgettes from the garden!

It can be eaten plain or with a cream cheese lemon frosting, which bumps it up to the next level.


  • 200g (7 oz) grated courgette
  • 150g (5 oz) caster sugar
  • 1 egg
  • 125ml (4 fl oz) vegetable oil
  • 200g (7 oz) flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons lemon zest
  • 8 walnuts, chopped roughly


Preheat oven to 160C / 325F
Grease a loaf tin
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, lemon zest and walnuts
Stir the flour mixture into the courgette mixture just until blended
Pour the batter into the prepared tin
Bake 45 minutes until a knife inserted in the centre comes out clean
Remove from heat and cool about 10 minutes before turning out onto a wire rack to cool completely

For a cream cheese frosting:
Mix together 1 packet Philadelphia cream cheese, 225g / 8oz, with 3 tablespoons mascarpone
Add the juice of a freshly squeezed lemon and/or zest
Blend well with 1 cup icing (powdered) sugar