Courgette Loaf Cake

How to Make Courgetter Cake

A popular home-grown food, courgettes – or zucchini, if that’s your thing – come into abundance around this time of the year, especially as we get closer to autumn. Instead of making plate after plate of ratatouille, or courgette fritters, try something new. Courgette Loaf Cake is an intriguing and delicious way to make use of surplus summer squash – give it a go!

The most important thing to highlight about courgette loaf cake – and vegetable/fruit based cakes in general – is that they don’t taste of their respective “special” ingredients. The number of times friends and colleagues have turned down a slice because they don’t realise this is astounding. Aside from a little added natural sweetness, the main positive of using an ingredient like courgette is an improved texture and moistness. Courgette loaf cake is truly a pleasure to consume.

To me, loaf cakes should turn out a little less sweet than most others. Their shape means they lend themselves exceptionally well to being spread with butter and/or jam. Yes, the recipe contains refined sugar and natural sugars in the form of fruit, but its sweetness isn’t entirely evident. Actually, it’s surprisingly refreshing to enjoy a cake that doesn’t feel as though it’s doing you harm in numerous ways.

For a more decadent version of this courgette cake, check out my recipe for chocolate courgette cake here…

Courgette Loaf Cake

Makes one 2 pound cake


  • 300g self-raising flour
  • 325g courgettes, roughly grated
  • 150g soft-brown sugar
  • 2 eggs
  • 150ml vegetable oil
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp nutmeg
  • zest of 1 lemon
  • 150g mixed dried fruit (cranberries, raisins, sultanas)
  • a pinch of salt


  1. Preheat the oven to 180C/160C(fan). Grease and line a 2lb loaf tin and set aside.
  2. In a bowl mix together the egg, oil and sugar, followed by the grated courgettes.
  3. Combine the flour, spices, zest, fruit and salt in a large bowl. Make a well in the centre and tip in the courgette, oil and egg mixture.
  4. Stir the ingredients thoroughly until uniform throughout and transfer, carefully, to the prepared tin.
  5. Bake your courgette cake for 60-70 minutes, until a knife comes out clean when inserted.

Courgette Loaf Cake Recipe Zucchini Loaf Cake Recipe

Cost: Courgettes become relatively cheap at this time of year. Of course, they aren’t as inexpensive as carrots, but certainly have their advantages, particularly when it comes to the texture they offer. Either way, at under £3 this courgette loaf cake is certainly worth your time and effort.

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30 comments on “Courgette Loaf Cake

  1. Jo Blogs
    June 23, 2014 at 4:05 pm

    I love courgette cakes and oddly enough, I’ve been thinking of making one myself. I love the sound of the added spices, a welcome addition to a delicious sounding cake :)

    • frugalfeeding
      July 14, 2014 at 9:42 pm

      Ah you must – did you? The spices really add something, delicious!

  2. Grace @ Cultural Life
    June 23, 2014 at 5:21 pm

    I have eaten courgette cake in the past but have never made it myself. Fortunately, I have all the ingredients for this, so I’ll be baking one tomorrow. :)

  3. taplatt
    June 23, 2014 at 6:02 pm

    Mmmmm…I’d call this “zucchini bread” and love it.

  4. Claire Sambolino
    June 23, 2014 at 8:51 pm

    I love fruit / vege based loaf cakes so this looks great!

  5. Rebecca
    June 24, 2014 at 8:21 am

    Can’t wait to try it! Do you need to squeeze the liquid out of the grated courgettes or not?

  6. Conor Bofin
    June 24, 2014 at 9:35 am

    I have never had such a cake. A treat in store, I hope.

  7. DellaCucinaPovera
    June 24, 2014 at 3:27 pm

    savory baking is the bestest! looks wonderful.

    • frugalfeeding
      July 14, 2014 at 9:40 pm

      It wasn’t quite savoury, but not that sweet either.

  8. Christina Hunter
    June 24, 2014 at 6:18 pm

    This looks so good!

    • frugalfeeding
      July 14, 2014 at 9:40 pm

      I definitely need to make some more, it was wonderful.

  9. shewolfinthekitchen
    June 25, 2014 at 12:39 am

    Amazing! As always!

  10. PassTheKnife
    June 28, 2014 at 6:32 pm

    A great bread for breakfast or a snack!

  11. Alison
    June 30, 2014 at 2:39 pm

    Good heavens, this was so delicious I am going to make it a second time in just 4 days!! I used raisins, totally perfect , thank you!!

    • frugalfeeding
      July 15, 2014 at 1:15 pm

      Fantastic! You’ve made it many more times than me already :)

  12. Rebecca
    July 15, 2014 at 7:09 am

    Hi! I commented on this a while ago but my comment never showed up. I was wondering if you need to squeeze the liquid out of the courgettes or not?

    • frugalfeeding
      July 15, 2014 at 1:08 pm

      Sorry! I’ve been very lax on my comments – naughty me! You needn’t squeeze them, no! Enjoy :)

  13. Umami
    October 5, 2014 at 8:53 pm

    This was so delicious (using cranberries) far better then my previous attempts at courgette cake. We ate far too much of it.

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