Karen’s courgette cake recipe

Courgette cake


200g (7 oz) grated courgette

150g (5 oz) caster sugar

1 egg

125ml (4 fl oz) vegetable oil

200g (7 oz) plain flour

1/2 teaspoon salt

1/2 teaspoon bicarbonate of soda

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

2 teaspoons lemon zest  – I used orange instead of lemon



1. Preheat oven to 160 C / Gas mark 3. Grease a loaf tin (approx. 2lb size).

2. 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 and lemon zest. Stir the flour mixture into the courgette mixture just until blended. Pour the batter into the prepared tin.

3. Bake 45 minutes in the preheated oven 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.

I added a topping but it is not essential as the cake tastes just as nice without it, you could also add chopped pecan / walnuts nuts or dried fruit to the mixture if you wanted.


Mini tub of Philadelphia cream cheese

Grated orange zest

Icing sugar – mix together continuing to add icing sugar until it is a thick spreadable consistency then spread on cake.