Irresistably lemony courgette / zucchini cake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 413.9
  • Total Fat: 22.1 g
  • Cholesterol: 27.1 mg
  • Sodium: 319.4 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.8 g

View full nutritional breakdown of Irresistably lemony courgette / zucchini cake calories by ingredient
Report Inappropriate Recipe

Submitted by:


Great way to use up summer courgettes, but comes with a super-moreish warning! Great way to use up summer courgettes, but comes with a super-moreish warning!
Number of Servings: 6


    220 g courgette, grated
    150 g caster sugar (I use a low-cal one)
    1 egg
    125 ml veg or sunflower oil
    200g plain flour
    1/2 tsp salt
    1/2 tsp bicarbonate of soda
    1/4 tsp baking powder
    1 tsp cinnamon powder
    2 tsp grated lemon zest


Put oven on at 160 C

grease a cake tin with 1 cal spray

Grate courgette ( I use a processor to make light work of it)

beat together courgette, sugar, egg and oil in one bowl

sift flour, salt, bicarb, baking powder and cinnamon into another

add lemon zest to dry contents and add all to the wet ingredients, mixing gently

place batter into tin and bake for 45 minutes, or until brown and a skewer comes out clean. Leave to cool.


Serving Size: makes 1 cake which slices into 6 pieces

Number of Servings: 6

Recipe submitted by SparkPeople user RHYTHMIC_LIZARD.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.