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Zucchini cake with Lemon drizzle
In The Kitchen
In The Kitchen

Zucchini cake with Lemon drizzle

The perfect cake to feel healthy at the same time!

The perfect cake to feel healthy at the same time! If you have too many courgettes lying around, give this recipe a go for something different. Alsion Leonard made it an look how beautiful it turned out.


oil - for greasing

350 g (3 cups) courgette (zucchini) raw, approximately 1-2 medium

125 ml (1/2 cup) vegetable oil

2 free-range eggs

100 g (1/2 cup) granulated sugar

zest and juice of 1 lemon

300 g (2 1/2 cups) plain flour (all purpose flour)

1 tsp baking powder

½ tsp bicarbonate of soda (baking soda)

½ tsp sea salt

For the lemon glaze

85 g (3/4 cup) icing sugar

1 tbsp lemon juice

lemon zest


Heat oven to 180C . Grease a loaf tin and line with baking paper.

Coarsely grate the unpeeled raw courgettes (in a box grater or food processor). Lightly squeeze the gratings in a clean tea towel to remove a little of the moisture.

In a large bowl, whisk the oil, eggs, sugar, zest and juice together until smooth, then stir in the courgette. Sift in the flour, bicarb, baking powder and salt and gently combine.

Pour the batter into the prepared tin and bake for 75 minutes, or until an inserted skewer comes out clean. Leave to cool in the tin completely.

For the lemon drizzle

Mix the lemon juice, zest and icing sugar together until smooth. Drizzle over the cooled cake