Courgette and lemon cake

Courgette in this lemon drizzle cake recipe gives the bake a lovely moisture.

Nigella’s Courgette And Lime Cake is made with courgettes, eggs, vegetable oil, caster sugar, flour, bicarbonate of soda, baking powder, lemon curd, cream cheese, icing sugar, lime juice, and unsalted pistachios chopped resulting in a tangy moist treat that takes 1 hour and 20 minutes to prepare!

The Mary Berry Lemon Courgette Cake is a delicious dessert that combines the freshness of courgettes with the tanginess of lemons. Made with zucchini, lemon zest, and eggs, and yields 8 servings. This easy yet delicious recipe will only take you 45 minutes in the kitchen, so what are you waiting for let’s get cooking.

A one-bowl moist and tasty courgette cake (zucchini cake) that's easy, has reduced sugar and a zesty lemon drizzle. Freezable and easily vegan / gluten free

Courgettes are, for those of you who aren't fancy-minded (or British), your regular garden-variety, zucchini. Very normal, and very un-fancy. "If courgette cake sounds dodgy to you, think about carrot cake for a moment; this is just an adaption of that" says Nigella. And I must say, it's infinitely better than the humble carrot cake. I run in fear at the sight of a Sara Lee carrot cake slab - too many boarding school memories! And we all know that these "vegetable cakes" are really just a…

This is an oozy, epic, and wonderful take on the classic lemon drizzle cake! It only takes 15 minutes to prepare and is a super impressive dessert. It works great when made ahead of time and stored in the fridge, then baked just before serving. We served ours with vegan ice cream for an extra treat!

Inspired by the allotment, this fragrant, modern bake makes the most of a late-summer courgette crop

In our very humble opinion, the best thing you can do with a glut of courgettes is bake cakes, lots of cakes! These are our 3 favourite courgette cake recipes –...

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I was given a slice of this a while back and when my friend told me what it was, I thought, ‘Courgettes in a cake, really?’ But one bite into that beautifully moist and flavoursome crumb, I was sold.