Lemon And Courgette Cake Traybake Recipes
COURGETTE AND LEMON CAKE
This recipe for courgette and lemon cake is low in added sugar, zingy and light. It's a great summer bake that the whole family will love. Plus it's a great way to use up a glut of courgettes (zucchini) should you be lucky enough to have too many! Vegan option included.
Provided by Mandy Mazliah
Categories Cake
Time 1h15m
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Grease and line a 900g loaf tin with non stick baking paper. If you leave some of the baking paper hanging over the ends it will be easier to remove your cake.
- If using flax or chia eggs make these now (see notes) or beat your eggs.
- Grate 2 small-medium courgettes into a colander (you need around 350g grated courgette) and use your hands to squeeze out as much excess water as possible. Leave in the colander and set aside.
- Mash a ripe banana into a large mixing bowl. Beat in 2 eggs or flax eggs (see note*), 75g** caster sugar, 1 teaspoon vanilla extract and the zest and juice of your lemon. Add 100ml sunflower oil and beat again until well mixed.
- Sift together 250g plain flour, 1 tsp baking powder and 1/2 tsp bicarbonate of soda and gently fold into the mixture.
- Fold in 50g ground almonds.
- Gently stir through the grated courgette.
- Pour into the prepared loaf tin and bake for 1 hour or until firm to the touch and a skewer inserted in the centre comes out clean. Check the cake after 50 minutes and if the top is getting too brown cover with foil and return to the oven.
- Leave in the tin to cool completely.
Nutrition Facts : Carbohydrate 41 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 95 mg, Fiber 2 g, Sugar 23 g, Calories 280 kcal, ServingSize 1 serving
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