Lemon and Courgette Drizzle Cake (no butter)

So let me set one thing straight: I’m definitely not on some kind of health kick, as in eating clean and all that hoo-ha. However lately I’m on this…how shall I put it?…try-many-new-things…thingamabob. I’m sorry, but my vocab skills are out the door today. Please bear with me just a tad longer. This little gem of a recipe is worth the wait.

The story goes like this. A friend of mine has a little boy, as cute as a button. All well’s there, but as many many mummies worry, she’s always on the hunt for recipes where those sneaky veggies are hidden into sweeties. When my schedule permits it I too go on the hunt for these kind of concoctions, because let’s face it everyone needs to eat more vegetables.

There’s a very famous saying that butter makes everything taste better, and to many degrees it’s true. I’m a firm believer of this, and you might be surprised to see that there’s no trace of it here. And what’s more I really think that there’s no need for it. The courgettes and the oil take care of giving the cake plenty of moisture, just make sure not to overbake it. (There is such a thing unfortunately, but more on that on a later post.) The ground cinnamon is just enough to give the cake  some more depth in the taste, and adding the drizzle is a must for me.

This recipe is so easy, prep and all, it can be done in minutes. All you need is to be patient until the oven is done with the work. As it happens, I think this makes a perfect cake for Spring.

For the cake:

• 200g courgette, washed and grated
• 140g sugar
• 1 large egg
• 110ml rapeseed oil (or vegetable oil)
• 200g plain flour
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• zest of 1 lemon

For the drizzle:

• juice of 1 lemon
• 2 tablespoons icing sugar

Preheat the oven to 160°C and grease and line a loaf tin with baking or parchment paper.

In a large bowl, tip in the grated courgettes, sugar and egg, and whisk. In a separate bowl, sift the flour, baking powder and ground cinnamon.

Pour the wet ingredients into the flour mixture and mix together until just combined.

Bake for around 45 minutes. It’s done when a skewer or knife inserted in the middle of the cake comes out clean. Leave the cake in its tin on a wire rack.

In the meantime heat up the lemon juice and icing sugar in small saucepan to make the drizzle. Once it turns into a light syrup, switch the heat off.

While leaving the cake in the tin, poke it with a skewer in a few places and pour the lemon syrup over the surface. When the cake cools completely, take it out of the tin onto a cake stand or plate to serve.

This cake will keep moist wrapped in cling film for around 3 days in a cool and dry place.

Enjoy!

Rob x

(Recipe slightly adapted and also courtesy of The National Trust, from Montacute House in Somerset.)

Browse through C&T for more recipes…

One year ago: Broad Bean Risotto

Two years ago: Carrot and Raisin Salad

Three years ago: Pasta alla Norma

Four years ago: Honey-glazed Carrots

Five years ago: Chocolate Chip Muffins

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