Naturally delicious real food.

Courgette and lemon cakes

Don’t despair if you have a glut of courgettes, these are a wonderful, versatile vegetable –  a real winner, that can be boiled, sautéed, grilled, griddled, oven roasted or even thrown on a BBQ. Why not try grating and then baking them in this great cake recipe for something really special…

Courgette and lemon cakes

Whether the courgettes are yellow or green, long or round, the result is the same –  sweet and moist cakes that are fantastic to satisfy a morning craving or even for breakfast on the run. If, not eaten on the first day, which would be most unlikely here, they will keep for several days in a tin and seem to even improve! More importantly they are fail-safe, we love them.

Talking of winners – the response to the kitchen shop nominations has been incredible, votes have come in from far and wide so next week I will publish a pretty international list!

Courgette and lemon cakes

Serves 12

  • 250g courgettes, grated
  • 100g sultanas
  • 2 tbsp honey
  • 3 tbp fresh orange juice
  • 3 large eggs
  • 175ml sunflower oil
  • 200g light brown sugar
  • 225g self-raising flower
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • grated zest two lemons

Oven  180 ℃/ gas 4

Line a twelve hole muffin tin with paper cases. Roughly grate the courgettes and then squeeze out any excess liquid. Put the sultanas in a pan with the honey and 3 tbsp of orange juice, bring to the boil and simmer for  a couple of minutes to allow the sultanas to plump up.

Mix the eggs, sunflower oil and sugar in an electric mixer until creamy and then sift in flour, baking powder and bicarbonate of soda. Fold in courgette, lemon zest and sultanas.

Spoon mixture into the twelve cases and bake for 25-30 minutes, until an inserted skewer comes out clean

Leave to cool.

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.