Every year the glut of courgettes hits me with a bang.
I always know I’ll have lots (each season I religiously plant four seedlings) and there’s always too many, but for some reason I can’t cut back!
To try and tackle the mountain of courgettes that is starting to build, I decided that this year I would try lots of new and different recipes to make the most of this wonderfully seasonal vegetable.
I recently put a call out for courgette recipes and received lots of inspiring ideas including courgette fritters, cake, chutney, quiche, risotto, courgetti, omelette and wine.
Before yesterday, I’d used the first few courgettes to accompany main dishes, simply steaming them and then steeping them in butter and pepper. Yesterday, I started my gallop through the new recipes by trying a courgette lemon drizzle cake as suggested by Hempnall Village Bakery.
It was deliciously fresh and zingy and used a whole courgette, a great way to start getting through the glut.
Here is the recipe…
Courgette Lemon Drizzle Cake
- 200 g grated courgette
- 125 g melted butter
- 150 g caster sugar
- 1 egg beaten
- Zest and juice of half a lemon
- 200 g plain flour
- ½ teaspoon salt
- 1 teaspoon baking powder mixed with bicarbonate of soda
For the drizzle
- Juice of ½ lemon
- 25 g caster sugar
Preheat the oven to 150 fan
Line a loaf tin with silicone paper
Combine the courgettes, butter, sugar, egg and lemon zest and juice.
Sift in the flour, salt and baking powder mixture and mix well.
Pour the mixture into the prepared tin and bake for 50-55 minutes until golden brown and a skewer comes out clean.
Leave to cool in the tin.
Boil the lemon juice and sugar to create a syrup and pour over the cooling cake.