Our Favourite Courgette Cake

Wonderfully moist, gently spiced and topped with our favourite citrus cream cheese frosting, this has become one of our late-summer traditions here at Chaos Cottage and is one of our favourite ways to use the annual glut of courgettes. It freezes beautifully and is just as lovely served with a cup of Yorkshire tea as it is for birthdays and gatherings.

Recipe Information

Makes: 2 × 18cm sandwich cakes

Preparation: 20 minutes

Cooking Time: 20–25 minutes

Difficulty: Easy

Freezer Friendly: Yes (before frosting)

Ingredients

Wet Ingredients:

• 350g grated courgettes

• 125ml sunflower oil

• 3 large eggs

• Finely grated zest of an orange, lemon or lime

• 1 tsp vanilla extract

  
  

Dry Ingredients:

• 200g soft brown sugar

• 300g self-raising flour

• 1 tsp baking powder

• 100g sultanas

  
  

Equipment:

• Two 18cm cake tins

• Baking paper

• Mixing bowl or stand mixer

• Box grater

• Clean tea towel

• Cooling rack

  
  

Method

1. Preheat your oven to 180°C (160°C fan) / Gas 4. Line two 18cm cake tins (or grease whichever you prefer).

2. Grate the courgettes with the skins on before squeezing away as much moisture as possible using a clean tea towel. This keeps the cake beautifully moist without becoming soggy.

3. Place the courgettes, sugar, sunflower oil, eggs, citrus zest, vanilla and sultanas into a mixing bowl and mix until evenly combined.

4. Fold in the flour and baking powder until only just incorporated. Avoid overmixing.

5. Divide between the prepared tins.

6. Bake for 20–25 minutes, until golden and a skewer inserted into the centre comes out clean.

7. Leave in the tins for a minute before turning onto a cooling rack.

8. Cool completely before frosting.

• 

• 

• 

Chaos Cottage Tips

🌿 You can add a combination of orange and lemon for a 'St Clements'. We tend to use lime and save orange for our carrot cake recipe which feels more summer and autumn versions.

❄️ Freeze the unfrosted sponge for up to three months.

🧁 This mixture also makes a delicious loaf. Instead of splitting the mixture across two tins, pop it all into a lined loaf tin and bake for approx 50 mins. Check at 40 mins to be on the safe side. You want it light brown and for a knife to slide in and out without cleanly.

Serving Suggestions

We love this cake topped with our Citrus Cream Cheese Frosting and decorated with chopped nuts, pumpkin seeds and fresh citrus zest.

Serve with a cup of proper Yorkshire tea.

Storage

Keeps for 3–4 days in an airtight container. Keeps in the freezer for up to three months.

• 

• 

•