Courgette Cake (and everything else)
First let’s clear up one simple thing, a courgette and a zucchini are the same thing. The Americans took the word Zucchini from the Italians, the British took the word Courgette from the French and the rest of the English speaking world took whichever version they liked best from one of those two. Let it grow for too long and it becomes a marrow, but that’s a whole different story.
Sometimes life gives you an abundance of something, tomatoes, pain, love, mosquito bites or maybe courgettes.
When you have a huge pile of courgettes then of course you need to do something with them all, and this week we have eaten this humble vegetable in oh so many different ways. Roasted, fried, in pancakes, omelettes, salads…
And then we decided that maybe it was time for something sweet and so we baked a cake, a beautiful moist sweet courgette cake. Then we decided to share our recipe in case you feel like doing the same.
Quantities are approximate because Rima has some kind of allergy for measuring things.
- Courgette (Zucchini) – 300g
- Flour – 220g
- Eggs – 2
- Sugar – 120g
- Oil (sunflower or coconut) – 80ml
- Ground poppy seeds – 1tbsp
- Baking powder – 1tsp (heaped)
- Zest and juice of 1/2 lemon
- Icing sugar – 100g
Take a courgette and…
- Preheat the oven to 190°C (375°F).
- In a bowl mix together the eggs and sugar until they are combined and then add the oil and mix well.
- In a second bowl mix together the flour and baking power.
- Finely grate the courgette and add to the wet ingredients, then add the dry ingredients and mix everything together well.
- Pour the mix into a greased or lined baking tray / cake tin / fancy shaped mould thingy and bake for about 40 minutes until it looks ready and a wooden skewer inserted into the deepest part comes out clean.
Once the cake is cool, make a topping by mixing the icing sugar with the lemon zest and juice and then drizzling or pouring it, dependent on how much sticky sweet topping goodness you like, over the top of the cake.
Then sit back, relax, and enjoy this super simple and surprisingly great cake with a nice cup of coffee or glass of red wine.