Lemon and Courgette Cake Recipe

Lemon cake recipe

I absolutely love lemon drizzle cake, however this week I was keen to try something that little bit different. I was determined to find a recipe for a Lemon and Courgette cake. It is a combination that I have heard of before but have always been a little reluctant to try/bake. Overall I was really pleased with the results and I love the flecks of green (courgette) and yellow (lemon zest) in every slice. Delicious!

I was happy with the light, airy texture of the cake and it was very moist thanks to the courgette and oil. In previous recipes I have had to squeeze out excess water from fruit/vegetables, however I chose to just grate the courgette and put it in straight away without draining. Luckily, this worked well.

The joy of this cake was the simplicity of making it; mixing everything by hand, in one go with little effort and baking for a mere 45 minutes.

Courgette cake

The recipe uses oil instead of butter and only contains one egg so it wouldn’t be too difficult to make it vegan, simply by replacing the egg with apple sauce.

Next time I make this recipe I would look to include the juice of one lemon, this would give the cake a stronger lemon flavour. I would also be tempted to add sultanas to the main mixture and finish decorating the cake with a sugary lemon topping.

The tin loaf used in this recipe measured approximately 23.5cm by 10.5cm (6cm depth).


200g Courgette (uncooked and grated – I used the biggest holes on a grater, normally used for cheese)

150g Caster sugar 

1 Egg

125ml Sunflower oil

200g Plain flour

1/4 tsp salt

1/2 tsp Bicarbonate of soda

1/4 tsp Baking powder

1 tsp Ground cinnamon

Zest of 2 lemons


  1. Preheat your oven to 160ᵒc / Gas Mark 3 / 320ᵒF.
  2. Grate the courgette.
  3. Mix together the grated courgette, sugar, egg and oil.
  4. Add the cinnamon and lemon zest.
  5. In a separate bowl sift the flour, salt, bicarbonate of soda and baking powder and stir into the courgette mixture just until blended. Do not overmix it!
  6. Grease your tea loaf tin/mould.
  7. Pour the mixture into the tin and bake for 45 minutes. After this time, insert a knife into the centre of the cake and if it comes out clean it is cooked! If not, add a few minutes and check again. Repeat until cooked.
  8. Remove from tin after around 10 minutes and cool on a wire rack.

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