I promised a recipe for this Courgette & Orange Loaf Cake a few weeks ago (when I spoke about my favourite ways to use up a courgette glut) – and here it is. In fact this is probably perfectly timed, as courgettes are still coming through, but I have noticed them starting to be a little more bitter, more ‘woolly’ and not their best. This recipe will certainly transform below-par courgettes into something delicious.
Packed with citrus flavours (I added lemon zest as well as orange for a real zingy hit) you’d never guess this is filled with a vegetable. I mean, it’s still not a healthy cake by any means, but it is slightly less guilt-inducing! The courgette doesn’t really impact much flavour, but what it does bring to the party is an amazing texture. The loaf cake is moist and tender, but still has a good ‘cake’ feel. It’s not mushy by any means! And it also seems to taste really well, in fact it was almost even beter after a day in the fridge (I wouldn’t usually keep cakes in the fridge, but cream cheese frosting and the UK heatwave wasn’t a combination I wanted to try out!).
Recipe (makes a large 900g loaf tin- though I made mine in mini-loaf tins for ease of portioning out to various offices – based on a BBC Good Food recipe)
- 350g courgettes
- 200g soft brown sugar
- 125ml sunflower oil
- 3 eggs
- grated zest 2 oranges
- grated zest 1 lemon
- 1 tsp orange extract (we used Dr Oetker*)
- 300g self raising flour
- 1 tsp baking powder
- Frosting – I wasn’t too impressed with my attempt at the frosting and so won’t give the recipe, but next time I’d try this recipe
Lightly oil and line a 900g loaf tin. Finely grate the courgettes (no need to peel unless the skin is particular though), then squeeze out as much liquid as you can with your hands. I also let the grated courgettes sit in a sieve, weighted with a bowl filled with baking beans, whilst I weighed everything else out.
Stir the courgettes with the sugar, oil, eggs, zest, and orange extract, then fold in the flour and baking powder. Like with banana bread it’s really important not to overmix or the texture will be doughy and not particularly cake-like. I found the mix was particularly dry and stiff, but don’t worry as the courgettes release a lot of water as the cake cooks.
Scrape the mixture into the tin and bake for 50 minutes at 180C, or until a skewer inserted into the cake comes out clean (mine needed an extra ten minutes). Remove from the tin after a few minutes, and the cool on a wire rack. Make sure the cake is completely cool before icing with your chosen frosting.
This Courgette & Orange Loaf went down a storm when I took it into the office – it’s actually been my most popular bake and disappeared before lunch. I was very glad I’d left a slice at home for me to enjoy later or I wouldn’t have got a look in…
Are you a fan of vegetable cakes? Would you choose to bake with courgette?