Just like carrot, courgettes add sweetness and keeps cake lovely and moist. This zesty loaf cake is simple to make and pairs perfectly with a cup of tea. Invite your friend round for a cuppa and a slice of cake or two.
Ready in; 75 mins*
*plus cooling time
150g salted butter, plus extra for greasing
150g caster sugar
3 large eggs
125g self-raising flour
75g ground almonds
x 1 medium courgette (about 200g), coarsely grated
1 unwaxed lemon, zest and juice
1 unwaxed lime, zest and juice
100g granulated sugar
Preheat the oven to 200°C, gas mark 6. Grease and line a 450g loaf tin with baking parchment.
Using an electric mixer, whisk together the butter and caster sugar, until light and fluffy. Add the eggs one by one into the mixture, whisk gently ensuring each is incorporated before adding the next.
In a separate bowl, combine the flour and ground almonds, then stir into the batter mix. Stir in the grated courgette along with the lemon and lime zest, then transfer to the lined loaf tin.
Bake for around 50 minutes, until firm and golden on top and a skewer inserted into the centre comes out clean.
In a small bowl, combine the citrus juices and granulated sugar. Pour over the top of the cake while still warm, then leave to cool completely before removing from the tin.
This is very moist and keeps well – if wrapped and stored in an airtight container.
Check out our other recipe ideas here.