Incredibly moist courgette cake enhanced with 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 recipe, 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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You will probably know this type of cake as zucchini bread or zucchini cake if you are in the USA, but here in the UK, zucchini = courgette! How is this recipe different from all the others, you ask? It's soooo easy! You don't even need to squeeze excess water out of courgettes...
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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. No wonder it is my favourite cake of the season!
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!
Sourdough baker? Make our Sourdough Courgette Cake instead!
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 eggs in the US.
- vegetable oil: can be replaced with rapeseed oil (canola) 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. You may replace it with vanilla extract.
- 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. Got extra? Make our super easy Lime Posset.
- icing sugar.
Find the ingredient quantities, full instructions and nutritional information in the recipe card at the bottom of the post.
Method
Make Courgette and Lime Cake
Preheat oven to 160°C Fan. Lightly grease a 2lb loaf tin and line it with baking parchment (greaseproof paper).
Grate the courgettes using the coarse side of a box grater
Beat the eggs, oil, sugar and vanilla in a large mixing 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 wet ingredients, taking care not to overmix.
Scoop the cake batter into a prepared tin. Bake the cake in the centre of the preheated 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 wire rack.
Make the Icing
Once the lime and courgette cake is cooled to room temperature, make the icing. Place icing sugar into a medium bowl and add a tablespoon of lime juice. Mix well and add more juice until you arrive at a thick but drizzleable consistency.
Pour the icing over the golden brown surface of your loaf cake and scatter the zest of one lime all across the top. Let the icing set before slicing and serving!
Fancy an alternative icing? Try this Lime Courgette Cake recipe With Lime Cream Cheese Frosting instead next time! To switch things up further, try scattering some ground pistachio nuts on top of the cake!
Video
Recipe FAQs
Yes, however, we intentionally reduced the sugar in the cake mix itself in order to add sweetness in the form of the icing. If you choose to skip the icing, I'd recommend increasing the sugar in the cake batter by 40-50g.
The problem is most likely the measurement of the ingredients. Courgettes add a lot of moisture to this cake, so it is important to weigh out the correct amount. This 2lbs loaf cake requires 350g of grated courgette.
Once the cake has cooled down to room temperature, store it in an airtight container in a dark cupboard for up to 2 days.
More Cakes To Try
Looking for more cakes for an after-dinner treat or afternoon tea? Try our Grapefruit Cake, Carrot Cake With Coconut and Pecans or Almond Pear Chocolate Cake next!
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. If you too have an abundance of courgettes during this time of year, try some of our favourite courgette recipes below:
- Vegetable Lasagne with Courgette & Aubergine
- Courgette & Whipped Feta Tart on Puff Pastry Base
- Courgette Soup with Cheese Crisps
- Courgette Fritters
Courgette and Lime Cake
Ingredients
- 2 (2) eggs medium
- 120 ml (½ cups) vegetable oil or rapeseed (canola) oil
- 90 g (⅖ cups) light brown sugar
- 350 g (¾ lb) courgette coarsely grated
- 1 teaspoon vanilla bean paste
- 290 g (2⅓ cups) plain flour (all-purpose flour)
- ½ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon baking powder
- 1 lime zest only
For Lime Icing:
- 90 g (¾ cups) 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 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 a thick but drizzleable consistency.
- Pour 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!
Video
Nutrition
Dana says
This is so incredible! Love the lime. It really makes the cake unique!
Ieva says
Thanks! 🥰
Kelley says
This was so moist and tender! Thank you for sharing!
Ieva says
You are most welcome! Glad you liked it! 🙂
Aimee Mars says
You had me at a cake that tastes like gin and tonic! It sounds like the perfect refreshing, if that's possible, summer treat or snack. I have to try it!
Ieva says
Oh, please do try it! I am sure you'll love the taste!
Suja MD says
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
Ieva says
Thanks for the lovely feedback! Glad you all enjoyed it!
Toni says
This is such a delicious dessert!! I really couldn't wait to make it again!
Ieva says
Thanks, Toni!
dina and bruce miller says
This combo is genius!
Shashi says
This is the kind of cake that makes portion control hard. Its absolutely delicious and moist!
Ieva says
Oh, I know exactly how you feel! I struggle with portion control when it comes to any kind of cake 😀
Kate says
I love using courgette in cakes to make it moist and just a little healthier!
Mimi says
This cake looks absolutely stunning! Love the icing recipe!
Holley says
Best zucchini bread recipe yet! The lime, the icing, the flavors.......absolutely heavenly! My favorite way to use up my abundant zucchini harvest!
Ieva Greber says
Holley, thank you! So kind of you to leave such wonderful feedback! So so glad you liked the recipe! 🙂
Mahy says
I LOVE this cake! It is easy to make, and the texture is just the way I like it. Yum!
Ieva Greber says
Thanks! Love that you loved it!
Ann says
Lime is a perfect flavor choice for summer. Can't wait to try! Thanks.
dana says
This is incredible. It really gives off summer-y tropical vibes with that lime!
Ieva Greber says
It sure does! 😉
Vicky says
I just made this and it's tender and moist with the perfect amount of zing from the lime icing! It's such a unique and refreshing way to incorporate veggies into dessert.
Gianne says
The combination of the zesty lime and the subtle taste of the courgette made for a light and refreshing treat.
Bobby says
I never would have thought to use zucchini in cake but it turned out amazing. Thank you!
Ieva Greber says
Thanks, Bobby!
Linda says
I'm afraid it was disappointing, very wet at the bottom more like bread pudding, might try again but squeezing out the courgette.
Ieva Greber says
Thanks for giving the recipe a try and for your honest feedback. I'm sorry to hear it turned out too wet. I've never experienced it myself, but courgettes are different and yours may have had a little too much water in them. Squeezing out the courgette will definitely help, if that's the case 🙂 I hope it works better for you next time!
MOIRA HUDSON says
The combination was stunning but mine also ended up as soggy bread pudding at the bottom. Definitely try it again but squeezing out the courgettes!
Ieva Greber says
Thank you for the comment - I will take it on board, re-test and update the recipe as soon as possible 🙂