Courgette Cake

from ‘100 great recipes – Farmers Market’

A variation of the more familiar carrot cake – the courgette adds sweetness and a moist texture. A half and half mixture with carrots is also an option.

3 free range eggs
75g golden caster sugar
150g self-raising flour
225g courgettes, trimmed and grated
25g butter, melted
25g sultanas

175g full-fat cream cheese (eg Philadelphia)
1tbsp lemon or orange juice
75g icing sugar

1. Preheat oven to 180c,350f or gas mark 4.
2. Lightly oil and line the base of an 8inch round cake tin.
3. Place the eggs and sugar in a large mixing bowl and whisk until very pale and thick.
4.Fold in the courgettes. Carefully fold in the flour. Drizzle over the melted butter and fold in. Add sultanas.
5. Pour into the prepared cake tin and bake for 25-35 mins or until springy to the touch. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.
6.Beat together the cheese, lemon juice and icing sugar until just combined. Spread over the top of the cake.

variation – substitute 25g ground almonds for 25g of the flour.


  1. I really liked the sound of this cake and made it at the weekend and it was really lovely! Everybody was surprised at the idea of a courgette cake but as soon as they tasted it they were pleasantly surprised at how good it was!! Definitely worth baking and very easy to make as well!

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