Spiced Courgette Cake – Willey’s Weekly Bake 203

This weeks bake is a slightly different one, this is based of what I would usually do for a carrot cake but I had so many home grown yellow courgettes that I’ve been trying to find other ways to use them up. This was a delicious cake and lovely by itself or you can top with a mascarpone vanilla icing.


  • 3 Eggs
  • 200g Self Raising Flour
  • 1tsp of Baking powder
  • 200g Margarine
  • 80g Caster Sugar
  • 120g Soft Brown Sugar
  • 1/2 tsp of Nutmeg
  • 1/2 tsp of Cinnamon
  • 1/2 tsp of Ground Ginger
  • 1.5 Courgettes or 1 Large.
  • Zest and Juice of one orange or two clementines
  • Drop of vanilla bean paste
  • 45g Pistachios


  1. Pre heat the oven to 180 degrees celsius. Line a 2lbs loaf baking tray with parchment paper.
  2. In a large bowl beat together the butter/marg with both the sugars and vanilla bean paste until light and fluffy.
  3. Whisk the eggs in a jug.
  4. Weigh the flour, baking powder, and spices into a separate bowl.
  5. Add the eggs slowly and add flour mix equally on a slow speed into the sugar mix until fully incorporated.
  6. Then turn up the speed and beat high.
  7. Grate the courgette and using a tea towel squeeze out as much of the water as possible.
  8. Zest the orange into the mix and the juice along with the courgette and mix until well combined.
  9. Chop the pistachios into small pieces.
  10. Pour the cake mix into the tin and scatter the pistachio pieces on top.
  11. Bake in the oven for 40 minutes until a skewer comes out clean.

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