Easy Courgette/Zucchini Cake Recipe – This is a cake I had heard of but never made until now. Thank you to my friends mum, Mrs Kent, for passing this recipe on. It seems like a strange combination of ingredients but it really works! In case you didn’t know courgette and zucchini are the same thing, just called different names in different parts of the world.
Preparation: 15 minutes
Baking: 20-30 minutes
Tins required: 2 x 20cm/8inch sandwich tins
250g/9oz grated courgettes/zucchini
2 large eggs
125ml/4fl oz veg oil, plus extra for greasing
150g/5oz caster sugar
225g/8oz self-raising flour
0.5tsp bicarbonate of soda
0.5tsp baking powder
200g/7oz cream cheese
100g/4oz icing sugar
juice of half a lime
Preheat your oven to 180c/350f/gas mark 4. Grease and line 2 20cm/8inch sandwich tins with greaseproof paper and some vegetable oil.
Place your raisins into a mug and cover with warm water and set to one side. This will make them plump and juicy.
You should now grate your courgette/zucchini. Make sure you have washed and top/tailed your courgette/zucchini before grating. Once grated, set to one side for later.
In a large mixing bowl, place your eggs, oil and caster sugar. Beat until creamy. They will resemble orange juice once mixed!
Now add your flour, bicarbonate of soda and baking powder to your mix and beat together until well combined. The mixture will be very thick at this stage, but don’t worry, the courgette/zucchini is very watery so it will loosen it up.
Put your grated courgette/zucchini into the cake mixture and very gently mix until well combined.
Drain your raisins, so that they are no longer in water and add to your cake mixture. Gently mix until combined.
You can now pour your cake ingredients into your prepared cake tins. Try to have equal amounts of cake mixture in each tin. I didn’t do this too well with mine, but I got it as near as I could.
Place your tins in the oven and bake for 25-30 minutes. They will be golden in colour and if you insert a knife in the middle of each cake, it will come out clean. Place on a cooling rack for 5 minutes and then turn out of the tins and allow to cool completely. Be careful though as the cakes and tins will be very hot.
Once your cake is completely cool, you can add your frosting. Place the cream cheese and icing sugar into a bowl and gently mix until combined. You need to be gentle or the icing sugar will go everywhere. I found this easiest to do with a metal tablespoon. At this stage don’t worry if its a bit lumpy, it will smooth out when you add the lime juice.
Once it is well combined, take the juice from half a lime and slowly add it to your frosting. Mix thoroughly but gently between each addition. It should be smooth and ready for spreading on your cake.
Take one of your cake halves and place it on a plate (or whatever you will serve it on).
Spread approximately half of your frosting onto the top of this cake.
Now take your other half of cake and place it on top of the frosted cake. With the remainder of your frosting cover the top of the cake.
And thats it! This is such an easy cake to bake and tastes delicious, enjoy!