This delicious Courgette Cake Recipe is a fantastic way to use up summer’s courgettes. Whether you call them courgettes or zucchini this recipe is for a sweet cake with a texture a lot like banana bread, It’s delicious – bursting with juicy raisins, crunchy walnuts and aromatic spices.
Courgette, adds a wonderful moistness and subtle flavour to cakes. So, if you’re on the lookout for ways of using up a glut of courgettes, squeezing more vegetables into your diet or simply want something good to eat. This is the recipe for you.
I’ve been making this courgette cake recipe for years and with a few tweaks here and there it’s become one of our favourite cakes.
Things you’re going to love about this Courgette Cake Recipe
- quick to make. It takes hardly any time at all to mix the ingredients, followed by a 40 to 45-minute stint in the oven.
- it’s moist and full of flavour from the added spices, dried fruit and walnuts.
- uses up some of the plentiful supply of courgettes (or zucchini if you prefer) that come at the end of summer. This is especially true if you grow your own.
- this loaf cake freezes well. So, if you can make a few at the same time, enjoy one and freeze the other for later. Brilliant!
Baking with Courgettes?
Does this seem odd to you? Do you only think of using courgettes in savoury dishes? Well, you’re not alone in that but think of all the cakes, muffins and brownies recipes that do use fruit and vegetables as part of their ingredients. There’s Carrot Cake, Banana bread, Banana muffins, our Banana and date loaf, sweet potato Brownies and lots of variations on beetroot in Chocolate cakes.
That’s supposed to reassure you that making this Courgette Cake isn’t going to end in a weird-tasting failure. As easy courgette recipes go this is a tried and tested success around here. This recipe works and because courgettes have quite a neutral flavour, all the spices and the vanilla you add, really play an important part in making this moist, healthy Courgette cake, quite delicious.
Try it, I know you’re going to love it!
Ingredients in Courgette Cake
This comforting and homely cake is full of wholesome things.
- plain flour, baking powder, bicarbonate of soda, salt, and caster sugar are the dry ingredients along with the spices and any add-ins such as dried fruit and nuts.
- Spices and flavourings – I’ve used Apple pie spice, nutmeg and a teaspoon of vanilla extract as the background flavours in this easy Cake Recipe.
- Wet ingredients – these include eggs, melted butter and grated courgettes.
There are a few suggestions for using alternative ingredients; dried fruit, spices and flour types below in the F.A.Q. section – take a look.
Overall, this is a pretty simple cake recipe that delivers big results..
Step-by-step Instructions
- Gather all the ingredients together and grate the courgettes. A box grater is the easiest tool to use for this. There’s no need to peel the vegetable unless you feel that tiny flecks of green, from the skin, will upset the people you want to eat it.
- Use a piece of kitchen towel to remove any excess moisture. You don’t want to wring all the water out of the fruit but you don’t want it dripping wet either.
- Line your baking tin – I use an 8-inch by 4-inch loaf tin, sometimes this is called a 1lb loaf tin. This I line with baking parchment so that I can easily remove the loaf once it has baked.
- Preheat the oven to 350F/180C/160C Fan. Use an oven thermometer if you have one to check that your oven is at the correct temperature.
- Melt the butter – this should take a few seconds to blast in the microwave.
- Whisk the eggs in a small bowl or cup – this makes evenly combining them into the cake batter easier.
- Measure the dry ingredients into a bowl – stir to evenly distribute all the ingredients evenly through the mixture.
- Add the wet ingredients – add the whisked eggs and the melted butter into the dry ingredients and stir. It may seem like quite a thick batter at this point.
- Add in the grated courgettes and dried fruit and nuts – Stir thoroughly to combine.
- Thoroughly combine – Give the mixture a really good stir so that the grated courgette is distributed through the batter and isn’t in just one clump. Once this is done it’s ready to go into the baking tin.
Baking the Courgette Cake
- Scrape the mixture into the baking tin and gently level it off. Place this in the oven and set the timer for 40-45 minutes.
- At the end of this baking time check to ensure that your cake is done by inserting a skewer or toothpick into the cake. If it comes out with only a few moist crumbs attached the cake is done. If it has more than that then the cake needs a few more minutes to finish cooking. Continue checking in this way until the cake has baked through.
- Place on a cooling rack for about ten minutes before removing it from the baking tin. Then leave the fruit cake on a cooling rack until it is completely cooled.
Tips for Success
Creating a delicious Courgette Cake requires only a few tips and tricks to ensure it turns out moist, flavourful, and simply perfect.
Choose Fresh and Tender Courgettes
For the best results, use fresh, tender, and young courgettes. Their mild flavour and soft texture will enhance the cake’s taste and moisture.
Squeeze Out Excess Moisture
However, courgettes contain a lot of water, which can make the cake soggy. After grating the courgettes, squeeze out the excess moisture using a clean kitchen towel to prevent this issue.
Don’t wring all of the moisture out of them, some of it helps the cake to be moist and lovely. Just remove the excess.
Accurate Measurement of Ingredients
It’s important when baking to measure all of the ingredients accurately. I like to use a digital scale for this.
Experiment with Spices
While apple pie spice, cinnamon and nutmeg are classic choices, don’t be afraid to get creative with the spices. Try adding a hint of ginger or cardamom to really make this recipe your own.
Customise with Nuts and Fruits
The recipe already includes dried fruit and walnuts but you can get creative with different combinations. You could use a mixed fruit with dried citrus peel, chopped pecans, or cranberries to the batter for added texture and a touch of sweetness. Be sure to adjust the quantities based on your preferences.
Don’t Overmix the Batter
When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can result in a dense and tough cake.
Use an Oven Timer
Set your oven timer and check whether the cake is cooked through before removing it from the oven.
Testing for ‘Doneness‘
To check if the cake is fully baked, insert a toothpick into the centre. If it comes out clean or with a few moist crumbs, the cake is ready.
Serving the Courgette Cake
Once the loaf has had the chance to cool down, the cake is ready to eat. This is quite a homely fruit-based loaf cake so it’s perfect just sliced up on a plate.
If you’re feeling the need for something a little more fancy then how about decorating it with a delicious icing like you’d use on a carrot cake? This really contrasts beautifully with the dried fruit and nuts. Try it you won’t be disappointed.
It’s also really nice with a small amount of butter spread on it.
It goes down really well with a cup of tea or coffee and makes a lovely veggie dessert.
How to store the Courgette Cake
This loaf cake will happily last up to 4 days in an airtight container at room temperature. This cake also freezes well.
Freeze this cake for up to 2 months. When you’re ready to use it, allow it to thaw out on the countertop overnight when it will be ready to eat.
Frequently Asked Questions (F.A.Qs)
Yes, you can substitute whole wheat flour for white plain flour to make the cake healthier. Keep in mind that whole wheat flour can make the cake denser, so consider using half whole wheat and half white plain flour for a balanced texture. I sometimes use white spelt flour with 50% while plain flour which gives a nice flavour and texture,
Yes, you can use gluten-free flour blends to make the Courgette Cake gluten-free. Check the packaging for specific measurements and any additional ingredients needed, such as gluten-free baking powder.
Yes, you can. To do this wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator overnight before serving. You may then add a little icing if you wish.
Yes. This recipe works well with other dried fruit such as sultanas or dried cranberries. Dried fruit mixtures with dried peel also give a lovely result. Pecans also work well instead of walnuts.
This recipe works very well as a recipe for courgette muffins. Just use the mixture to fill a dozen large muffin cases and bake in the oven for approximately 20 – 25 minutes. (Oven temperature at 350F/180C/160 C Fan.)
So, there you have it, a wonderful Courgette Cake recipe that will help you make the most of summer’s plentiful supply of courgettes. It doesn’t matter if the courgettes are round ones, yellow ones or the standard green ones this is a brilliant use of the summer’s plentiful supply of this vegetable.
So, get baking and fill your kitchen with delicious smells and enjoy the compliments from family when you share this fruity, nutty courgette cake.
Happy Baking!
Why not take a look at our other recipes for more inspiration…
- Castella Cake
- Banana and Date Loaf Cake
- Rock Cakes
- Chocolate Lava Cake
- Blueberry Crumble
- Easy Vegan Blueberry muffins
- Blueberry Orange Muffins
- Double Chocolate Chip Muffins
- Toffee Cake Recipe – Quick and Easy (all-in-one method)
Hungry for more? Follow us on FACEBOOK, TWITTER, PINTEREST OR INSTAGRAM
Keep up with our news and subscribe to our newsletter.
Easy Courgette Cake Recipe
Equipment
- 1 loaf tin
- baking parchment
- box grater
- spoons
- bowl
Ingredients
- 1 2/3 cups plain flour all-purpose flour
- 2/3 cup caster sugar
- 1/2 cup butter unsalted, melted
- 2 eggs beaten
- 2 teaspoons apple pie spice substitute mixed spice
- 1/4 teaspoon nutmeg ground
- 1/2 cup raisins
- 1/2 cup walnuts chopped
- 1 1/2 cup courgettes grated and blotted dry
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon bicarbonate of soda baking soda
- 2 teaspoon baking powder
Instructions
- Line an 8 inches by 4 inches loaf tin (1 lb loaf tin), with baking parchment or grease the bottom and sides of the tin.
- Preheat the oven to 350F/180C/160C Fan
- Melt the unsalted butter, this will only take a few seconds in the microwave.1/2 cup butter
- Grate the courgettes and let them sit whilst you get on with measuring out the dry ingredients into a large mixing bowl.1 1/2 cup courgettes
- Mix the dry ingredients together to evenly distribute everything through the flour.1 2/3 cups plain flour, 2/3 cup caster sugar, 2 teaspoons apple pie spice, 1/4 teaspoon nutmeg, 1/2 cup raisins, 1/2 cup walnuts, 1/2 teaspoon salt, 1/2 teaspoon bicarbonate of soda, 2 teaspoon baking powder
- Make a well in the middle of the flour and tip in the beaten eggs, vanilla extract and the butter that you melted previously. (The butter needs to be cooled slightly so that it doesn't scramble the eggs.) Stir everything together. It will make a thick batter.2 eggs, 1 teaspoon vanilla extract
- Blot the excess moisture from the grated zucchini and add to the batter. Stir thoroughly to distribute the fruit through the batter. The batter will be looser now.
- Pour the batter into the prepared loaf tin and once the oven is at temperature place it on the middle shelf to bake.
- Set the oven timer for 40 minutes. Once this time has elapsed check that the loaf is done by inserting a skewer into it. If when it comes out there are only a few moist crumbs the loaf is done. If it has quite a lot of batter still attached to the skewer the cake needs longer in the oven.
- If it needs more time, allow it to cook for a few more minutes and check again. Continue in this way until the cake has baked through.
- Once cooked, place the loaf tin on a cooling rack and leave it to cool for about 10 minutes. Then, remove it from the pan and set it back on a cooling rack and leave it to cool fully.
Notes
Nutrition
Why not Pin this Courgette Cake Recipe for later?
Yum! What a perfect way to use up all of my end of season zucchini! Loved how moist this bread was!
By the end of the growing season, it’s hard to think of what to do next to use them all up.
I subbed vegan egg replacer and it came out great! Nice way to make a dent in our zucchini crop this year!
Great idea – I’ve made it with a flax egg before and it turned out well. It’s a fairly forgiving recipe.
I’ve got some zucchini to use up and now I have the perfect recipe to make with it. So easy yet so delicious and moist. Thank you!
I hope you enjoy it.
This zucchini bread is perfection. It is moist, soft, and fragrant. Will make this one again for my family!
I hope that they love it too.
This zucchini bread was so perfect, so moist, and full of flavor! I loved the dried fruit in this. I actually have never made it like that before. It gives a delicious fruity taste in each bite!
This amazingly sweet bread is a great way to use up zucchini. Love the addition of walnuts and raisins. Perfect summer dessert, thanks for sharing!
Ooh yum. I love courgettes in cakes. I’ve made several versions, but I’m now going to have to try yours as I love the spice and walnut elements you’ve used. I have courgettes and the weekend is fast approaching – just saying!
I hope that you got to try it. Love courgette bread and it always surprises me how many people have never tried it. If you grow courgettes you always need another way to use them 🙂
The apple pie spice and dried fruit were a nice addition to this zucchini bread! I didn’t have raisin so added cranberries instead and it still tasted amazing!