Updated: Jul 24, 2021
Courgettes are a popular grow-your-own choice, good fun and quick giving you lovely glossy green fruits and even edible flowers which are excellent to add colour to salads. August is their peak fruiting time when they literally belt out courgettes all month, often leading to a glut. Sadly, they don’t preserve or freeze well, so what do you do with all your produce?
The answer is get creative and try our Courgette & Thyme loaf with Lemon Drizzle, either as a tea-time cake or even as a dessert with a dollop of whipped cream!
We know there are various courgette cake recipes around. 4 tiers or covered in cream cheese frosting with candied orange slices and many many other ingredients. All great showstoppers if you have the time, but we feel they slightly miss the point. Most are oil-based cakes, but a “proper” British loaf cake should really be made with butter. Our Courgette Cake is about using those courgettes and making them sing by turning them into a nice refreshing sticky homely loaf in a quick and simple way.
This recipe is great to cook with kids too. Picking the fruit themselves, they can get their hands in there to coat the grated courgette, lemon zest and lemon thyme in the flour. Lots of messy hands and fun for big and small kids.
For the loaf:
3 large eggs
175g golden caster sugar (you can sub for plain)
175g butter softened
200g plain flour
3 tsp baking powder
1 tsp bicarbonate of soda
Zest of 2 lemons
2 tsp Lemon thyme leaves – or ordinary thyme if you don’t have lemon.
300g courgettes grated
For the drizzle icing
Juice & zest of 1 lemon
4 heaped tbsp icing sugar
Handful thyme leaves to decorate.
1. Grease and line a 1lb loaf tin, or use a tin liner which is much easier!
2. Pre-heat oven to 160 degrees (fan)
3. Cream the butter and sugar together using a whisk / the whisk attachment on your kitchen machine, until pale and well combined.
4. With the whisk on a medium speed, add the eggs one at a time. Don’t panic if it slightly curdles.
5. Then, place the flour, bicarb, baking powder in a bowl. Add the lemon zest, courgette and lemon thyme leaves and with your hands combine until everything is nice and evenly coated in the flour. This is important as it will ensure you get an even spread of the fruit throughout the cake rather than it all settling to the bottom.
6. Now add the courgette mix to the batter, and fold in.
7. Once folded, tip into the loaf tin, and lightly spread to the corners until relatively flat.
8. Bake for approx. 1 hour in the middle of the oven, until the cake springs back when touched and a skewer comes out clean. Remove from the oven, take and set aside to cool.
9. The drizzle icing couldn’t be simpler. Sift the icing sugar into a bowl and add the lemon juice and zest then stir until combined into a thick drizzle. Add a bit more sugar if you like yours thicker.
10. Once the cake is completely cool, spoon the drizzle icing over the top. It’s supposed to run down the sides too. Then sprinkle over a few of the lemon thyme leaves to decorate.