The courgette glut shows no sign of abating. But I find that, when in doubt, bake cake. This week, courgette cake. People tend to wrinkle their noses at this point, which is a rare and, I’ll admit, dispiriting response to the offer of cake. But it’s just like a carrot cake really, only it took a different route in life and ended up somewhere, I think, more interesting. And once you taste it, I promise you’ll wonder what that uncertain, conservative nose of yours was doing a-wrinkling in the first place.

courgette cake


Let’s crack on then. (A brief post today because I’m off for a fortnight from tomorrow. So no blogs for a couple of weeks either. But, goodness, when I’m back have I got an exciting Autumn planned for us all. Starting with this.)



courgette cake
Courgette Cake with Lime Buttercream

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serves: 8-10

Courgette Cake with Lime Buttercream

A simple, sweet cake to use up your courgette glut. This is an easy bake and something a bit unusual but still delicious for afternoon tea.

    for the cake:
  • 2 eggs
  • 120ml sunflower oil
  • 175g light brown sugar
  • 165g plain flour
  • 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 175g courgette, grated
  • for the buttercream:
  • 60g unsalted butter, softened
  • 120g icing sugar
  • Juice and zest of 2 limes
  1. Pre-heat the oven to 175C and line a 21cm cake tin with baking parchment.
  2. Beat the eggs and sunflower oil in a jug until combined. This is your wet mix.
  3. In a large bowl, stir together the sugar, flower, baking powder and bicarb'. This is the dry mix.
  4. Add the wet mix to the dry mix, then squeeze out the water from the grated courgettes and the rung out courgettes to the bowl. Fold everything together.
  5. Pour the batter into the prepared tin and bake for around 45 minutes or until a skewer comes out clean. Remove from the tin as soon as your fingers can manage it then leave to cool completely.
  6. Meanwhile, make the buttercream. Simply beat the butter and icing sugar together in a freestanding mixer until pale and fluffy. It will take several minutes. Gradually add the lime juice and zest, beating well before adding the next drizzle so as to prevent the mixture curdling.
  7. Once the cake is completely cooled, place it on a cake stand and slather on the butter cream. Finish with a grating of lime and a few edible flowers if you have them to hand, courgette flowers would be nice.
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