Courgette and Lime Cake

Incredibly moist courgette cake enhanced with a zingy lime icing! If you are too looking for new ways to use up the neverending harvest of courgettes this year, we have you covered! With this courgette and lime cake, you can now have this wonderful vegetable for all three courses: starter, main and dessert! And there’s no need to squeeze courgettes out in this recipe…

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Does This Cake Taste of Courgette?

Yes and no. Strangely enough, this cake tastes a little bit like gin & tonic. Do you think I am ludicrous? Hear me out! Courgette comes from the same family as cucumber, and mixed with sugar and lime in the cake mix, it somehow starts tasting like a G&T, garnished with a slice of cucumber.

I know many people may not want to taste the vegetables in their sweet treat, but we LOVE courgette. And we honestly think that being able to taste the courgette (even though it tastes like cucumber to us) only makes this cake better!

Ingredients and Substitutes

To make this delicious dairy-free cake with courgette and lime, you will need just a few everyday ingredients:

• eggs: use medium in the UK, and large in the US.
• vegetable oil: can be replaced with rapeseed or sunflower oil. We don’t recommend using olive oil in this cake – it seems to overpower.
• light brown sugar: you could use caster sugar instead if you wish.
• courgette: green young courgettes (zucchini), topped and tailed, grated.
• vanilla bean paste: we love Nielsen Massey vanilla bean paste.
• plain flour: also known as all-purpose flour.
• bicarbonate of soda: or baking soda in the US.
• baking powder
• limes: choose juicy fresh unwaxed limes.
• icing sugar

Method

Make Courgette and Lime Cake

Preheat oven to 160°C Fan. Lightly grease a 2lb loaf tin and line it with baking parchment.

Beat the eggs, oil, sugar and vanilla in a large bowl for a minute, using an electric handheld mixer (we use and love Kenwood). Add the grated courgette (no need to squeeze the moisture out) and lime zest. Gently mix it in to distribute.

In a separate bowl, combine the dry ingredients: flour, baking powder, bicarbonate of soda and a pinch of salt.

Stir the dry ingredients into the egg and courgette mixture, taking care not to overmix.

Scoop the cake batter into a prepared loaf tin. Bake the cake in the centre of the oven for about 1 hr. To check if it’s cooked, insert a skewer into the middle of the cake. If it comes out clean, it’s cooked!

Allow the cake to cool in the tin for 10-15 minutes, then lift it out by the overhanging baking parchment onto a cooling rack.

Make the Icing

Once the lime and courgette cake is cooled to room temperature, make the icing. Place icing sugar into a bowl and add a tablespoon of lime juice. Mix well and add more juice until you arrive at thick but drizzleable consistency.

Pur the icing over the loaf cake and scatter the zest of one lime all across the top. Let the icing set before slicing and serving!

Recipe FAQs

Other Courgette Season Recipes

Don’t you love courgette season? We certainly do. For almost a month we eat courgettes for starter, main and dessert. Some of our favourite courgette recipes include:

• Vegetable Lasagne with Courgette & Aubergine
• Courgette & Whipped Feta Tart on Puff Pastry Base
• Courgette and Potato Soup with Cheese Crisps

Recipe Card

Courgette and Lime Cake

Incredibly moist courgette cake enhanced with a zingy lime icing! If you are too looking for new ways to use up the neverending harvest of courgettes this year, we have you covered! With this courgette and lime cake, you can now have this wonderful vegetable for all three courses: starter, main and dessert!

4.64 from 19 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American, British, European

Servings 12 slices

Calories 248 kcal

Equipment

• 2 lbs loaf tin
• Handheld Electric Mixer

Ingredients

 

MetricUS Customary

 

1x2x3x

• 2 eggs medium
• 120 ml vegetable oil
• 90 g light brown sugar
• 350 g courgette coarsely grated
• 1 teaspoon vanilla bean paste
• 290 g plain flour
• ½ teaspoon bicarbonate of soda
• ½ teaspoon baking powder
• 1 lime zest only

For Lime Icing:

• 90 g icing sugar
• 1 lime juice and zest

Instructions

 

• Preheat oven to 160°C Fan. Lightly grease a 2lbs loaf tin and line it with baking parchment.
• Beat the eggs, oil, sugar and vanilla in a large bowl for a minute, using a handheld mixer. Add the grated courgette and lime zest. Gently mix it in to distribute.
• In a separate bowl, combine the dry ingredients: flour, baking powder, bicarbonate of soda and a pinch of salt.
• Stir the dry ingredients into the egg and courgette mixture, taking care not to overmix.
• Pour the cake batter into a prepared loaf tin. Bake the cake in the centre of the oven for about an 1 hr. To check if it's cooked, insert a skewer into the middle of the cake. If it comes out clean, it's cooked!
• Allow the cake to cool in the tin for 10-15 minutes, then lift it out by the overhanging baking parchment onto a cooling rack.
• Once the lime and courgette cake is cooled to room temperature, make the icing. Place icing sugar into a bowl and add a tablespoon of lime juice. Mix well and add more juice until you arrive at thick but drizzleable consistency.
• Pur the icing over the loaf cake and scatter the zest of one lime all across the top. Let the icing set before slicing and serving!

Nutrition

Calories: 248kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 79mgPotassium: 134mgFiber: 1gSugar: 16gVitamin A: 104IUVitamin C: 8mgCalcium: 32mgIron: 2mg

Keyword Baking With Courgette, Baking With Zucchini, Courgette and Lime Cake, Courgette Cake, Courgette Loaf Cake, Zucchini and Lime Cake, Zucchini Cake

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